CHERRY PIE SUPREME
Two all-time American favorites–cherry pie and cheesecake–are subtly mingled in this applause-winning recipe. The result is a delightfully different dessert that is as elegant and exciting as it is easy-to-make.
9-inch unbaked pie shell
1 can (1 lb, 5 oz) cherry pie filling
4 pkg (3 oz) soft cream cheese
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup dairy sour cream
1 can (1 lb, 5 oz) cherry pie filling
4 pkg (3 oz) soft cream cheese
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup dairy sour cream
- Preheat oven to 425F.
- Prepare pie shell. Spread half of cherry pie filling in bottom; set rest of filling aside.
- Bake shell 15 minutes, or just until crust is golden. Remove from oven.
- Reduce oven temperature to 350F.
- Meanwhile, in small bowl, with portable electric mixer, beat cheese with sugar, eggs, and vanilla until smooth.
- Pour over hot cherry pie filling; bake 25 minutes. (Filling will be slightly soft in center.)
- Cool completely on wire rack.
- To serve: Spoon sour cream around edge of pie. Fill center with remaining cherry pie filling.
Makes 8 servings.
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