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Cherry Berry Cheesecake Pie

Cherry Berry Cheesecake PieLuscious seasonal fruits gloriously crown this easy cheesecake pie. Perfect for a picnic or party, the smooth and creamy cheesecake pie filling in cookie crumb crust will be a crowd pleaser.

Recipe Ingredients:

1 1/2 cups finely ground gingersnap or shortbread cookie crumbs (about 30, 2-inch cookies)
2 tablespoons granulated sugar
1/3 cup melted butter

1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 1/2 packages (12 ounces) 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

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate.
  2. For Crust: Combine crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
  3. Bake for 8 minutes. Cool completely on wire rack.
  4. For Filling: Place evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.
  5. 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.

Makes 8 servings.

Tip: 1 (15-ounce) can pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.

Recipe and photograph are the property of Nestlé® and, used with permission.