Cherry Berry Cheesecake Pie

Cherry Berry Cheesecake Pie
Makes:
8
servings
Prep Time:
20
minutes
Total Time:
238
minutes
based on 1 reviews
12

Dietary Considerations:

Vegetarian
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.

In this recipe:

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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.


Reviews:

Review This Recipe

Cherry Berry Cheesecake Pie

 Star(s)

Helen Hansen from Calgary, AB

This recipe is delicious. It's not a difficult pie to make and it generously serves eight people. Use whatever berries are in season at the time.

Read More Reviews

Review This Recipe
  •  Star(s)

    Cherry Berry Cheesecake Pie

    Helen Hansen from Calgary, AB

    This recipe is delicious. It's not a difficult pie to make and it generously serves eight people. Use whatever berries are in season at the time.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 540
  • Calories from Fat: 260
  • Total Fat: 30g (46% of DV)
  • Saturated Fat: 17g (85% of DV)
  • Cholesterol: 135mg (45% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 61g (20% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 41g
  • Protein: 10g
  • Vitamin A: 15% of DV
  • Vitamin C: 4% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

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

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Cherry Berry Cheesecake Pie

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.

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