Title: Cherry Cheese Pie
Categories: Cheese Dessert Fruit
Yield: 6 Servings
| 1 1/2 | c | Graham cracker crumbs; * |
| 1/3 | c | Butter or margarine; melted |
| 8 | oz | Cream cheese; softened, plus |
| 1/2 | c | Sugar |
| 2 | | Egg whites; stiffly beaten |
| | | Red food coloring |
| 1 | ts | Cornstarch |
| 1 | tb | ------------------------ |
| 1/4 | c | Brown sugar; firmly packed ---------filling----------- |
| 3 | oz | Cream cheese; softened |
| 1/2 | ts | Vanilla |
| 16 | oz | Cherries; pie, in water |
| 1/4 | c | Sugar |
* 20 Graham crackers, crushed, should give you this amount of crumbs.
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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.