Makes 8 servings
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.
1 1/2 cups of finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
3/4 cup of plus 2 tablespoons granulated sugar, divided
1/3 cup of melted butter
1 can (12 fluid ounces) NESTLÉ CARNATION Evaporated Milk
1 1/2 packages (12 ounces total) cream cheese, at room temperature
2 large eggs
1/4 cup of all-purpose flour
1 tablespoon of grated lemon peel
2 cups of pitted fresh cherries and mixed berries (such as blueberries, raspberries, and/or sliced strawberries)
3 tablespoons of cherry, raspberry or strawberry jam, warmed
1.Preheat oven to 350 degrees. Grease 9-inch deep-dish pie plate.
2.Combine crumbs and 2 tablespoons sugar in pie plate. Stir in melted butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
3.Bake for 8 minutes. Cool completely on wire rack.
4.Place evaporated milk, cream cheese, eggs, remaining 3/4 cup sugar, flour, and lemon peel in blender then cover. Blend until smooth. Pour into prepared pie crust.
5.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 then drizzle with warmed jam.
Find this recipe and more holiday treats at verybestbaking.com