Cherry cheese pie
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Cherry cheese pie
  Cheese    Pie  
Last updated 6/12/2012 12:48:10 AM. Recipe ID 9156. Report a problem with this recipe.
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      Title: Cherry cheese pie
 Categories: Cheese, Desserts, Fruits
      Yield: 6 Servings
      1 x  --brown sugar graham crust--
      1 tb ------------------------
  1 1/2 c  Graham cracker crumbs; *
    1/4 c  Brown sugar; firmly packed
    1/3 c  Butter or margarine; melted
      1 x  ----------filling-----------
      8 oz Cream cheese; softened, plus
      3 oz Cream cheese; softened
    1/2 c  Sugar
    1/2 ts Vanilla
      2 ea Egg whites; stiffly beaten
     16 oz Cherries; pie, in water
      1 x  Red food coloring
    1/4 c  Sugar
      1 ts Cornstarch
  *    20 Graham crackers, crushed, should give you this amount of
  crumbs. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++++++++++++ ++++ CRUST: Combine the cracker crumbs, the brown
  sugar and butter in a small bowl, blending well. Press into the
  bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two
  packages of cream cheese in a bowl using an electric mixer set on
  medium speed, until smooth. Gradually add 1/2 cup of sugar and the
  vanilla, blending well. Gently fold the stiffly beaten egg whites
  into the cream cheese mixture. Pour into the brown sugar pie crust.
  Bake at 325 degrees F. for 25 minutes or until the filling is set.
  Cool on a wire rack.  Drain the cherries, reserving 1/2 cup of the
  juice. Combine the reserved juice with a few drops of red food
  coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.
  Cook over medium heat, stirring constantly, until the mixture boils
  and thickens. Remove from the heat and cool slightly.  Arrange the
  cherries over the cheese filling, then spoon the glaze over the
  cherries. Cover and chill for at least 1 hour in the refrigerator or
  until the glaze is set. Serve cold.

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Recipe ID 9156 (Apr 03, 2005)

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