Cherry Berry Cheesecake Pie

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Cherry Berry Cheesecake Pie

By:: CARNATION MILKS

Prep:: 20 mins
Cooking:: 38 mins
Level:: Intermediate
Cooling:: 180 mins
Yields:: 8 servings

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.

Directions
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Ingredients

CRUST
1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
2 tablespoons 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 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

Directions

PREHEAT oven to 350°F. Grease 9-inch deep-dish pie plate.

FOR CRUST:
COMBINE crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.

BAKE for 8 minutes. Cool completely on wire rack.

FOR FILLING:
PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.

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.

TIP:
• 1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.