Independence Day Recipes
Cherry Berry Cheesecake Pie
Celebrate the red, white and blue with this vibrant fresh mixed Cherry Berry Cheesecake Pie. Perfect for a picnic or Independence Day party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.
Prep: 20 min | Bake: 38 min
Cool: 3 hr | Yield: 8 servings
Ingredients
Crust
- 1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2 inch cookies)
- 2 tablespoons granulated sugar
- 1/3 cup melted butter
Filling
- 1 (12 fluid ounce) can Nestlé® Carnation® Evaporated Milk
- 1 1/2 (12 ounce) packages cream cheese, at room temperature
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon grated lemon peel
- 2 cups pitted fresh cherries* and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
- 3 tablespoons cherry, raspberry or strawberry jam, warmed
Instructions
- Heat oven to 350 degrees F. Grease a 9 inch deep-dish pie plate.
Crust
- Combine crumbs and sugar in pie plate. Stir in butter.
- Press crumb mixture onto bottom and up sides of prepared pie plate.
- Bake for 8 minutes.
- Cool completely on wire rack.
Filling
- Place evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth.
- Pour into prepared pie crust.
- Bake for 30 to 35 minutes or until center is set.
- Cool completely on wire rack.
- Refrigerate for at least 3 hours.
- Arrange cherries and berries on top of pie; drizzle with warmed jam.
Notes
* 1 (15 ounce) can pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.
Attribution
Recipe and photo used with permission from: Nestlé® and Very Best Baking