Cherry Cheesecake Pie

• Classic Crisco Pie Crust Single crust
• 32 ounces tart cherries pitted red, packed in water
• 1/4 cup cherry reserved, liquid
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 11 ounces cream cheese softened
• 1/2 cup sugar
• 2 large eggs lightly beaten
• 1/2 teaspoon vanilla extract

1. HEAT oven to 425u0b0F.
2. PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
3. DRAIN cherries, reserving 1/4 cup liquid. Place drained cherries on paper towels to dry completely.
4. COMBINE reserved cherry liquid, sugar, cornstarch, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie crust. Bake 15 minutes; remove from oven.
5. REDUCE oven temperature to 350u0b0F.
6. COMBINE cream cheese, sugar, eggs and vanilla; beat at medium speed until smooth. Spoon over hot cherry filling.
7. RETURN pie to oven. Bake 35 minutes or until topping is set. Cool to room temperature before serving.

pie crust, red, cherry reserved, sugar, cornstarch, lemon juice, almond, cream cheese, sugar, eggs, vanilla

Taken from www.yummly.com/recipe/Cherry-Cheesecake-Pie-2663292 (may not work)