Prep Time 30 min
Cook Time 40 Min
Servings 8
Difficulty Easy

Ingredients

  • FILLING
  • 2 (16 oz.) cans pitted red tart cherries in water
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup reserved cherry liquid
  • CRUST
  • Single crust
  • CREAM CHEESE LAYER
  • 1 (8 oz.) pkg. cream cheese
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • TOPPING
  • 1 1/2 cups sour cream

Directions

  • Step 2

    DRAIN cherries, reserving 1 cup liquid. Combine 1 cup sugar and cornstarch in medium saucepan; stir in 3 cups cherries and 1 cup reserved liquid. Set aside remaining cherries for another use.

  • Step 3

    COOK and stir over medium-high heat until mixture comes to a boil. Boil 1 minute. Cool while preparing crust.

  • Step 5

    PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.

  • Step 6

    HEAT oven to 425°F. Spoon half of cherry filling into unbaked piecrust. Bake 15 minutes.

  • Step 8

    BEAT cream cheese, sugar and vanilla in medium bowl at medium speed of electric mixer until smooth. Beat in eggs until blended. Spoon cream cheese mixture over cherry filling.

  • Step 9

    REDUCE oven temperature to 350°F. Return pie to oven. Bake 25 minutes. Cool to room temperature. Top with remaining cherry mixture.

  • Step 11

    PLACE spoonfuls of sour cream around edge of pie.

Serving size
(1 slice, 1/8 of pie)

  • Calories 570
  • Calories from Fat270g
  • Total Fat 30g
  • Saturated Fat 13g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 105mg
  • Sodium 290mg
  • Potassium 0mg
  • Total Carbohydrates 70g
  • Dietary Fiber 2g
  • Sugars 48g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet