Cherry Berry Cheesecake Pie
Celebrate
the red, white and blue with this vibrant fresh mixed berry cheesecake pie.
Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie
filling in gingersnap crust will be a crowd pleaser.
Prep: 20 min
Cooking: 38 min
Cooling time: 3 hrs refrigerating
Yields: 8 servings
CRUST
1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
2 tablespoons granulated sugar
1/3 cup melted butter
FILLING
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
1 1/2 packages (12 oz.) cream cheese, at room temperature
2 large eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon grated lemon peel
2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
3 tablespoons cherry, raspberry or strawberry jam, warmed
PREHEAT oven to 350F. Grease 9-inch deep-dish pie dish.
FOR CRUST:
COMBINE crumbs and sugar in pie dish. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
BAKE for 8 minutes. Cool completely on wire rack.
FOR FILLING:
PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.
BAKE for 30 to 35 minutes or until center is set. Cool completely on wire rack. Refrigerate for at least 3 hours. Arrange cherries and berries on top of pie; drizzle with warmed jam.
TIPs:
1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.
Source: VeryBestBaking.
Prep: 20 min
Cooking: 38 min
Cooling time: 3 hrs refrigerating
Yields: 8 servings
CRUST
1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
2 tablespoons granulated sugar
1/3 cup melted butter
FILLING
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
1 1/2 packages (12 oz.) cream cheese, at room temperature
2 large eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon grated lemon peel
2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
3 tablespoons cherry, raspberry or strawberry jam, warmed
PREHEAT oven to 350F. Grease 9-inch deep-dish pie dish.
FOR CRUST:
COMBINE crumbs and sugar in pie dish. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
BAKE for 8 minutes. Cool completely on wire rack.
FOR FILLING:
PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.
BAKE for 30 to 35 minutes or until center is set. Cool completely on wire rack. Refrigerate for at least 3 hours. Arrange cherries and berries on top of pie; drizzle with warmed jam.
TIPs:
1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.
Source: VeryBestBaking.
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