Cherry Cream Cheese Pie
A cherry topping dresses up this simple, yet great-tasting cheesecake pie.
1 (8-ounce) package cream cheese, softened
1 1/3 cups sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 9-inch graham cracker pie crust
1 (16-ounce) can cherries, drained, juices reserved
2 tablespoons granulated sugar
2 teaspoons cornstarch
- In a large mixing bowl, beat cream cheese until smooth. Add condensed milk and continue beating until well blended. Mix in lemon juice and vanilla. Pour into pie crust and refrigerate.
- Combine reserved cherry juice, sugar and cornstarch in a small saucepan and cook until clear. Remove from heat and stir in cherries. Allow to cool to room temperature and then spoon cherry mixture over chilled pie. Refrigerate for 1 hour.
Makes 8 servings.
Quick Tip: Canned cherry pie filling can be used in place of the cooked cherry topping.