Luscious summertime fruits gloriously crown this easy 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.

Cherry Berry Cheesecake Pie

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 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk

1 1/2 packages (12 ounces) 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

1. Preheat oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate.
2. For Crust: Combine crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
3. Bake for 8 minutes. Cool completely on wire rack.
4. For Filling: Place evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.
5. 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.

Makes 72 bars.

Tip: 1 (15-ounce) can pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.