Zutaten für Cherry Cheesecake Pie
- Graham Cracker Pie Crusts
- 16 ounces (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Non Dairy Whipped Topping
- 1 (21 ounce) can cherry pie filling
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Zubereitung von Cherry Cheesecake Pie
- Preheat oven to 375°F (190°C). Brush the graham cracker crust lightly with beaten egg. Bake for 5 minutes. Let cool completely.
- In a large bowl, beat 16 ounces (2 packages) of cream cheese until completely smooth and creamy.
- Gradually add 1 cup of granulated sugar, beating until well combined.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- Gently fold in 8 ounces of whipped topping (thawed if frozen).
- Carefully pour the cheesecake mixture into the cooled crust, ensuring it's evenly distributed.
- Top with 1 (21 ounce) can cherry pie filling.
- Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- For faster chilling, place the pie in the freezer for 1-2 hours (check frequently to avoid freezing solid).
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
87g
Fat
48g
Carbs
15g
