Cherry Cheesecake Pie

Cherry Cheesecake Pie
Yield:
4 (9-inch) pies or 40 servings, 1/10 pie (100 g) each

Ingredients

Ingredients Weights Measures
Graham Cracker Crust
graham crumbs 1/2 lb. [745 g] 1-1/2 qt. [1.6 L]
unsalted butter 10 oz. [285 g] 1-1/4 cups [300 mL]
granulated sugar 5 oz. [140 g] 3/4 cup [175 mL]
Almond Cream 5 oz. [140 g] 3/4 cup [175 mL]
unsalted butter, softened 9 oz. [255 g] 1 cup [280 mL]
powdered sugar 9 oz. [255 g] 2-1/4 cups [550 mL]
blanched almond meal 9 oz. [255 g] 2-1/4 cups [550 mL]
almond extract 1/2 tsp. [2 mL]
eggs 6 fl oz [170 g] 3 each
cake flour, sifted 0.9 oz. [27 g] 3-1/3 Tbsp. [51 mL]
Cheesecake 0.9 oz. [27 g] 3-1/3 Tbsp. [51 mL]
Philadelphia Brick Cream Cheese 2 lb. [900 g]
granulated sugar 8 oz. [225 g] 1 cup [250 mL]
all-purpose flour 2 Tbsp. [30 mL]
vanilla 2 tsp. [10 mL]
sour cream 8 oz. [225 g] 1 cup [250 mL]
eggs 8 fl oz [225 g] 4 each
cherry pie filling, chopped 1 lb. [550 g] 2 cups [500 mL]
Graham Cracker Crust
graham crumbs 6.6 oz. [177 g] 1-2/3 cups [400 mL]
unsalted butter 2-1/2 oz. [70 g] 5 Tbsp. [75 mL]
granulated sugar 1-1/4 oz. [35 g] 3 Tbsp. [45 mL]
Almond Cream 1-1/4 oz. [35 g] 3 Tbsp. [45 mL]
unsalted butter, softened 2-1/4 oz. [67 g] 1/4 cup [67 mL]
powdered sugar 2-1/4 oz. [67 g] 1/2 cup [140 mL]
blanched almond meal 2-1/4 oz. [67 g] 1/2 cup [140 mL]
almond extract 1/8 tsp. [0.5 mL]
eggs 2 oz. [60 g] 1 each
cake flour, sifted 1/4 oz. [7 g] 2-1/2 tsp. [12 mL]
Cheesecake 1/4 oz. [7 g] 2-1/2 tsp. [12 mL]
Philadelphia Brick Cream Cheese 8 oz. [225 g]
granulated sugar 2 oz. [60 g] 1/4 cup [50 mL]
all-purpose flour 1/2 Tbsp. [7 mL]
vanilla 1/2 tsp. [2 mL]
sour cream 2 oz. [60 g] 1/4 cup [50 mL]
eggs 2 fl oz [60 g] 1 each
cherry pie filling, chopped 4.85 oz. [140 g] 1/2 cup [125 mL]

Directions

Graham Cracker Crust: Mix ingredients; press onto bottoms and up sides of 4 (9-inch) pie plates (or onto bottom and up side of 1 [9-inch] pie plate for trial recipe). Set aside.

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, beating 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 (250 mL) batter to each crust.

Bake in 350ºF standard oven 20 min. or just until centres are set. (Layers should leave no indentations when pressed lightly in centres.) 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 just until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Pour 2 cups (500 mL) batter over Almond Cream layer in each crust. Use small teaspoon to drop 1/2 cup (125 mL) cherry pie filling in small portions over batter in each crust; swirl gently with knife.

Bake 20 to 25 min. or until centres 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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Nutritional Information
Calories
 390
Total fat
 25 g
Saturated fat
 13 g
Cholesterol
 95 mg
Sodium
 220 mg
Carbohydrate
 37 g
Dietary fibre
 1 g
Sugars
 23 g
Protein
 6 g
Vitamin A
 20 %DV
Vitamin C
 2 %DV
Calcium
 6 %DV
Iron
 8 %DV