I can’t think of a better rainy day activity….My boys baked a long lost family recipe that was just found! The original recipe comes from their Grandma Sandi and it is her Famous Cherry Cheesecake Pie! I have a feeling their Grandma is smiling down on them, very proud! xo
1. Lay a Pillsbury crust in your pie pan. Pour in half a can (1 lb 5 oz) of cherry pie filling and bake at 425 for 15 minutes.
2. Electric Mix:
12 ounces softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. vanilla
3. Pour the cheesecake mix on top of the hot cherry filling and REDUCE OVEN TEMP TO 350! Bake for an additional 25 minutes until set.
4. Cool completely. Pour the rest of the cherries from the can in the center of the pie. Pipe 1 cup sour cream around the edges and chill completely before cutting! Or pipe whipped cream instead!
Lisa says
Pipe sour cream along the top ??
DANIELLE says
yes, what you see piped is sour cream but feel free to use whipped cream if you prefer 🙂
laurie keefe says
I AM DEF GOING TO MAKE THIS 🙂 SOUNDS DELISH
Fred says
I’ve made this using regular pie shells. Always had to make two at a time. I never piped the sour cream but used a spoon to put sour cream around the side. Definately put in frig for a few hours, preferably overnight, makes cutting the pie easier.
Annette says
Can you use a Graham cracker crust for this? I already have 4, plus I am famous for burning any thing in the bread/pastry department.