Cherry Berry Cheesecake Pie

Dish type
Dessert
Serves
8
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Ingredients

  • CRUST
  • 1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
  • 2 tbsp granulated sugar
  • 1/3 cup melted butter
  • FILLING
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 packages (12 oz.) cream cheese, at room temperature
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp grated lemon peel
  • 2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
  • 3 tbsp cherry, raspberry or strawberry jam, warmed

Directions

  1. Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.
  2. PREHEAT oven to 350°F. Grease 9-inch deep-dish pie plate.
  3. FOR CRUST: COMBINE crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
  4. BAKE for 8 minutes. Cool completely on wire rack.
  5. FOR FILLING: PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.
  6. 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.
  7. TIP: • 1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.