Cherry Cheesecake Pie
Cherry Cheesecake Pie is adapted from a Bake-Off recipe called "Cheese Cake Cherry Pie".
Servings 8
Cost 5
Ingredients
Crust:
- 8 tablespoons butter, softened (114 grams)
- 2 tablespoons sugar (25 grams)
- ⅛ teaspoon salt increase to ½ teaspoon if using unsalted butter
- 1 cup sifted all-purpose flour (127 grams)
Filling:
- 20 ounces of canned sour tart cherries (See note)
- ½ cup sugar (100 grams)
- 3 tablespoons flour
- 1 teaspoon of lemon juice optional
Cheesecake Mixture:
- 6 oz softened cream cheese (170 grams)
- 1 large egg
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Garnish: Sweetened whipped cream as needed
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9 inch pie dish.
- Make the crust first. Beat together softened butter, 2 tbsp sugar and salt. Add flour; blend well. Dampen fingers with a little water and press mixture into bottom and up the sides of a 9" round pie pan. If using a deep dish pie dish, only press about ⅔ of the way up the sides -- just enough to build a little wall.
- Filling: Drain cherries and set them aside, reserving ¾ cup of liquid. Combine ½ cup sugar and 3 tbsp flour in sauce pan. Add the ¾ cup liquid; mix well. Cook over medium heat, stirring constantly until thick. Remove from heat. Taste, and if not tart enough add lemon juice. Stir in cherries and pour into the pie shell. Bake at 350 for 15 minutes.
- Topping: While crust and cherries bake, combine softened cream cheese and sugar and beat until smooth. Add egg and vanilla and beat until thick.
- Spread cheesecake topping over partially baked pie, leaving a 3 inch circle in the middle. Bake for 30 minutes.
- Cool completely and chill thoroughly. Spread or pipe whipped cream over the top.
Notes
The original recipe calls for 1 "No. 2" can of sour pie cherries. A "No. 2" can is about 20 ounces and most containers these days have 15 oz. I use Trader Joe's Morello Cherries from a 24 oz jar. I use ¾ cup of syrup from the jar and all the remaining cherries.