Hi Friends!
For today’s recipe, it is a very easy yet creamy cheesecake, that I topped with cherry pie filling 😋😋😋😋 It is my oldest’s son’s favorite, cheesecake and cherry pie filling. He loves cheesecake (dessert cheesecake) of any flavor, but when it comes to cherry pie filling, he is crazy about it 😁 One whole pie plate, he could finish it himself, if only he did not have to share it with his uncle or any of us 🤣
And oh yeah, this time, I baked the cheesecake on a pie plate rather than springform pan, hence the title. But yes, you can definitely bake it in a pan if you’d like to have a round shaped (cheese) cake. I was just too lazy digging up boxes (yes, most of my baking equipment are still boxed from our moving……back in April 🤣😂🤣😂🤣).
Crust
4-5 butter cookies
1/3 c almond meal
2/3 c hemp hearts
1/4 c melted unsalted butter
Granulated sugar
Batter
2 blocks of cream cheese
1/2 c sugar
1/2 tbsp Mexican vanilla
2 eggs
Topping
1 large can of cherry pie filling
Steps on the vid 😉
Cherry Pie Cheesecake
Ingredients
Crust
- 4-5 butter cookies
- 1/3 c almond meal
- 2/3 c hemp hearts
- 1/4 c melted unsalted butter
- Granulated sugar
Cheesecake
- 2 blocks of cream cheese
- 1/2 c sugar
- 1/2 tbsp Mexican vanilla
- 2 eggs
Topping
- 1 large can of cherry pie filling
Instructions
- Crush cookies and mix with the rest of the ingredients, press on a pie plate
- Sprinkle generously with sugar
- Bake for 5 mins on preheated 325 F
- Beat cream cheese and sugar until creamy, beat in vanilla
- Beat in egg one at a time
- Pour mixture on crust, bake until center somewhat set
- Cool to room temperature, chill at least 3 H or overnight
- Spread cherry pie filling on top before serving
