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Cherry Berry Cheesecake Pie

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.

Cherry Berry Cheesecake Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    8
    servings
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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
  • 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

Instructions

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.