"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cherry Cheesecake Pie Recipe

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This recipe for Cherry Cheesecake Pie, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Oatey


Pie Crust:

1-3/4 cups all-purpose flour
1/2 tsp. salt
3/4 cup butter flavored shortening
5 Tbsp. cold water
Cherry Filling:

2 cans tart whole cherries (packed in water)
1 Tbsp. cornstarch
1/2 cup sugar
1 tsp. lemon juice
1/8 tsp. almond extract
1/4 cup drained cherry juice
Cream Cheese Topping:

1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp. vanilla

Preheat oven to 425 degrees.

For Crust: combine flour and salt in a mixing bowl. Cut in shortening with a pastry blender or two
knives until mixture is uniform. Sprinkle in water one tablespoon at a time; toss lightly with a fork. Work dough into a bowl. On floured surface, roll out crust and put into a pie plate (use 9" plate). Flute as desired.

For Cherry filling: drain cherries and set aside juice. Mix cornstarch and sugar in a large mixing bowl. Add 1/4 cup cherry juice, mixed with lemon juice and almond extract, blend. Gently mix in cherries. Spoon filling into unbaked pastry shell and bake at 425 for 15 minutes.

For cream cheese topping: combine cream cheese, sugar, eggs and vanilla extract in mixing bowl. Blend until smooth. Spoon cream cheese mixture over hot cherry filling. Reduce oven temperature from 425 to 350 degrees and bake an additional 25 minutes.
Cool and serve.

Personal Notes:
Personal Notes:
Opposite! This is cherry pie, with a cheesecake top




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