Easy Desserts: Cherry Cheesecake Pie

Sometimes, even the Gourmet Momma gets off her healthy eating and just needs some dessert! And two of my favorite desserts are cherry pie (or cobbler...yumm!!) and cheesecake! So what happens when you mix them together? dooolllllllllllllllllll............................hehehe!!

Cherry Cheesecake Pie
Grocery List:
1 box (15 oz) refrigerated ready-to-bake pie crusts
1/2 cup sugar
1 Tbsp cornstarch
2 bricks 1/3-less-fat cream cheese (Neufchâtel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling (no sugar added if available)
White from 1 large egg, in a small bowl
1/3 cup sliced almonds (optional)

How to make it:
1. Heat oven to 350°F. Have ready a 9-in. pie plate.

2. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-in.-wide strips. Cover with plastic wrap; refrigerate.

3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.

4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.

5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.

Planning Tip: Can be baked up to 4 days ahead. Refrigerate covered.

Nutritional Information:
(1 pie makes 8 slices)
330cal
19g fat
0g fiber
8 WW points