Cherry Cheesecake Pie #2

By carvalhohm

Ingredients

• Crust:
• 1 2/3 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/2 tablespoon cinnamon
• 4 tablespoons butter
• Filling:
• 2 8-ounce packets of cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1/2 teaspoon almond extract
• One 21-ounce can of cherry pie filling

Details

Adapted from preparedpantry.com

Preparation

Step 1

Crust:
1. Mix the crumbs, sugar, cinnamon, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.

2. Press the crumbs across the bottom of the pan and up the sides.

3. Bake for ten minutes at 350 degrees.

Note: This is a crumb crust that will tend to burn during baking. To reduce the chances of burning, use a ceramic pan or a bright silver pan. A ceramic pan will tend to insulate the crust and a silver pan reflects
heat.

Filling:
1. In a medium bowl, beat the cream cheese until soft. Add the sugar and beat until smooth.

2. Add the eggs one at a time and the extract. Continue beating until smooth.

3. Poor into the pie shell and bake at 325 degrees until the center of the pie no longer jiggles.

4. Cool on a wire rack. Spoon the prepared pie filling over the cheese filling.