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Creamy Cheese & Cherry Pie

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By kc10
Member since 2006

Serves | Prep Time | Cook Time 25


3 c. Rice Crispies, crushed
1/4 c. sugar
1/2 tsp. cinnamon
1/2 c. butter, melted

4 (3-ounce) packages cream cheese, softened
2 eggs
1 tsp. vanilla
1/3 c. sugar
1 tsp. lemon juice
1 (8-ounce) sour cream
2 Tb. sugar
1 (1-pound 5-ounce) can cherry pie filling
1 tsp. lemon juice

In a bowl combine the Rice Crispies, 1/4 c. sugar and cinnamon with the butter. Mix well.

Press firmly in a 9-inch pie pan to form a crust, and set aside. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, 1/3 c. sugar and 1 tsp. lemon juice, mixing until well combined. Pour the mixture into the crust. Bake at 375-degrees for approximately 20 minutes, or until set. Meanwhile, in a small bowl stir together the sour cream and 2 Tb. sugar. Remove the pie from the oven and spread the sour cream mixture over the top. Return to the oven, bake for an additional 5 minutes. Remove the pie from oven and allow to cool. In a bowl combine the pie filling and the remaining 1 tsp. lemon juice. Mix well. Spread the mixture over the top of the cooled pie. Refrigerate for a few hours prior to serving.

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It was the crust that grabbed my attention on this recipe!! What a wonderful idea!! Wish I'd thought of it myself!! LOL

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