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Cherry or Blueberry Cream Cheese Pie Recipe

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This recipe for Cherry or Blueberry Cream Cheese Pie is from Yvonne Johnston /nee Cronin, Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Crust:
1 1/2 cups graham cracker crumbs (about 15 graham crackers)
1/3 cup sugar
6 tablespoons butter (melted)
For the Filling:
2 large eggs
1/2 cup sugar
2 teaspoons vanilla extract
1 1/2 cups sour cream
16 ounces cream cheese (softened and cut into pieces)
2 tablespoons butter (melted)
For the Topping:
21 ounces cherry or blueberry pie filling
Optional: Whipped cream
Directions:
Directions:
Prepare the Crust
Preheat the oven to 400 F.
In a medium-size bowl, combine the graham cracker crumbs, 1/3 cup of granulated sugar, and 6 tablespoons of melted butter until well mixed. Alternatively place the whole graham crackers, butter, and sugar into a food processor and mix until combined.
Press the crumbs into a 9-inch pie pan.
Bake the crust in the preheated oven for 6 minutes.
Remove to a rack and cool the crust completely before filling.

Reduce the oven temperature to 325 F.

Prepare the Filling
In a mixing bowl, beat together eggs, 1/2 cup of granulated sugar, vanilla, and sour cream with the help of an electric mixer.
Gradually add the softened pieces of cream cheese, beating well.
Beat in the melted butter.
Pour the cheese filling mixture into the prepared and cooled graham cracker crust.
Bake at 325 F for 35 minutes, or until the filling is set in the center. As it cools, the filling will firm up.

Cool for at least 40 minutes before topping with the cherry filling. Place in the fridge to chill thoroughly before serving.

Garnish with whipped cream, if using.

 

 

 

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