CHERRY PIE SUPREME

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. Preheat oven to 425F.
2. Prepare pie shell. Spread half of cherry pie filling in bottom; set rest of filling aside.
3. Bake shell 15 minutes, or just until crust is golden. Remove from oven.
4. Reduce oven temperature to 350F.
5. Meanwhile, in small bowl, with portable electric mixer, beat cheese with sugar, eggs, and vanilla until smooth.
6. Pour over hot cherry pie filling; bake 25 minutes. (Filling will be slightly soft in center.)
7. Cool completely on wire rack.
8. To serve: Spoon sour cream around edge of pie. Fill center with remaining cherry pie filling.

Makes 8 servings.

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