Ingredients: |
Ingredients: Crust
2 c graham cracker crumbs
1/2 c all purpose flour
1/2 c butter, melted
1/4 c granulated sugar
Filling
1 pkg (8 oz) cream cheese, softened
1/2 c granulated sugar
1/4 c cherry flavored liqueur
1 tsp dried grated lemon peel
2 cans (16 oz ea) tart red pitted cherries, undrained (not cherry pie filling)
1/4 c cornstarch
1 c granulated sugar
Topping
1/3 c all purpose flour
2 tbsp granulated sugar
2 tbsp butter, melted
1/2 tsp vanilla extract
1/8 tsp ground cinnamon
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Directions: |
Directions:For crust, combine all ingredients in a medium bowl until well blended. press into bottom and 2 inches up sides of a greased 10 inch springform pan, set aside.
For filling, beat cream cheese, sugar, liqueur, flour, and lemon peel in a medium bowl until well blended. Spread cream cheese mixture over crust.
Reserving 1/4 c juice, drain cherries. In a small bowl, combine cornstarch and reserved cherry juice; stir until smooth. IN a medium saucepan, combine cherries and sugar. Stirring occasionally, cook over medium heat until sugar dissolves and mixture comes to a boil. Stirring constantly, add cornstarch mixture and cook until thickened. Pour over cream cheese mixture.
Preheat oven to 350º For topping, combine all ingredients in a small bowl. Sprinkle topping around edge of filling. Bake 30 minutes. Preheat broiler and broil 2 minutes or until topping is golden brown. Cool completely on a wire rack. Remove sides of pan and refrigerate until well chilled. |
This recipe for Cherry Cobbler Pie is from