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Cherry Cheesecake Pie

Cherry Cheesecake Pie
 
Yield:
32 servings or 4 (9-inch) pies, 8 servings each

Ingredients

Ingredients Weights Measures
Almond Cream
unsalted butter, softened 9 oz. 1 cup + 2 Tbsp.
powdered sugar 9 oz. 2-1/4 cups
blanched almond meal 9 oz. 2-1/4 cups
almond extract - 1/2 tsp.
eggs 6 fl oz 3 each
cake flour, sifted 0.9 oz. 3-1/3 Tbsp.
graham cracker crusts (6 oz.) 24 oz. 4 each
Cheesecake
PHILADELPHIA Original Cream Cheese, softened 2 lb. -
granulated sugar 8 oz. 1 cup
all-purpose flour - 2 Tbsp.
vanilla - 2 tsp.
sour cream 8 oz. 1 cup
eggs 8 fl oz 4 each
cherry pie filling, chopped 19.5 oz. 2 cups

Directions

ALMOND Cream: Beat butter and powdered sugar with mixer fitted with paddle attachment until light and fluffy. Add almond meal and extract; mix well. Add eggs, 1 at a time, mixing after each just until blended. Add cake flour; beat 1 min. Scrape paddle, bottom and side of bowl. Beat 30 sec. Pour into crusts, adding about 1 cup to each crust.

BAKE in 350ºF standard oven 20 min. or just until centers are set. (Layers should leave no indentations when pressed lightly in centers.) Cool 15 min. Meanwhile, prepare Cheesecake batter.

CHEESECAKE:
REDUCE oven temperature to 325ºF. Beat cream cheese, granulated sugar, all-purpose flour and vanilla with mixer fitted with paddle attachment 1 min. Scrape paddle, bottom and side of bowl. Beat 1 min. Add sour cream; beat on low speed just until blended. Add eggs, 1 at a time, mixing after each just until blended.

POUR 2 cups batter over Almond Cream layer in each crust. Use small teaspoon to drop 1/2 cup cherry pie filling over batter in each crust; swirl gently with knife.

BAKE 20 to 25 min. or until centers are almost set. Cool 30 min. Refrigerate 2 hours or until chilled.

Kraft Kitchens Tips

Special Extra
Garnish with whipped cream just before serving.
Important Note
Be sure to reduce the oven temperature to 325ºF before baking the cheesecake layer as noted in recipe.
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