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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A cherry cheesecake baked inside a traditional crust! From Woman's Day 10/5/04 Ingredients:
1 (15 ounce) box refrigerated pie crusts |
1/2 cup sugar |
1 tablespoon cornstarch |
2 (8 ounce) packages reduced-fat cream cheese, softened (neufchatel) |
1 egg |
1/2 teaspoon almond extract |
1 (21 ounce) can cherry pie filling |
1 egg white, in a small bowl |
1/3 cup sliced almonds |
Directions:
1. Preheat oven to 350°F
2. Fit 1 crust into 9 inch pie plate.
3. Unroll remaining crust on a cutting board; cut in 1⁄2-in.-wide strips. Cover with plastic wrap; refrigerate.
4. Mix sugar and cornstarch in a medium bowl.
5. Add cream cheese; beat on medium speed until smooth.
6. On low speed, beat in egg and extract until just blended.
7. Spread batter evenly in crust; spoon pie filling evenly over top.
8. Beat egg white with a fork until foamy. Brush on pastry strips.
9. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust.
10. Brush rim with egg white; press on almonds.
11. Bake 50 to 60 minutes until crust is golden brown and cherries bubble.
12. Remove to a wire rack to cool.
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