Cherry Cheese Pie

  • on April 13, 2009
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Ingrients & Directions

1 1/2 c Graham Cracker Crumbs; * 1/3 c Butter or Margarine; Melted
1/4 c Brown Sugar; Firmly Packed

8 oz Cream Cheese; Softened, PLUS 16 oz Cherries; Pie, In Water
3 oz Cream Cheese; Softened 1 x Red Food Coloring
1/2 c Sugar 1/4 c Sugar
1/2 t Vanilla 1 tb Cornstarch
2 ea Egg Whites; Stiffly Beaten

* 20 Graham crackers, crushed, should give you this amount of
crumbs. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ CRUST: Combine the cracker crumbs, the brown sugar
and butter in a small bowl, blending well. Press into the bottom and
up the sides of a 9-inch pie plate. FILLING: Beat the two packages of
cream cheese in a bowl using an electric mixer set on medium speed,
until smooth.
Gradually add 1/2 cup of sugar and the vanilla, blending well.
Gently fold the stiffly beaten egg whites into the cream cheese
mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F.
for 25 minutes or until the filling is set. Cool on a wire rack.
Drain the cherries, reserving 1/2 cup of the juice. Combine the
reserved juice with a few drops of red food coloring, 1/4 cup of
sugar, and the cornstarch in a 2 quart saucepan. Cook over medium
heat, stirring constantly, until the mixture boils and thickens.
Remove from the heat and cool slightly.
Arrange the cherries over the cheese filling, then spoon the glaze
over the cherries. Cover and chill for at least 1 hour in the
refrigerator or until the glaze is set. Serve cold.

6 servings

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