INGREDIENTS:
- For crust:
- 9 full sheets of graham crackers about 150gr cookies
- 2 tablespoons sugar
- 5 tablespoons 70gr unsalted butter, melted
- For cheesecake filling:
- 16 oz 450gr cream cheese, softened (Brick-style, full fat version)
- 1 cup 300gr sweetened condensed milk
- 2 large eggs at room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- For cherry pie filling:
- 4 cups pitted sweet cherries fresh or frozen
- ½ cup 100gr sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
INSTRUCTIONS:
- To make the crust, in a food processor process graham crackers until fine crumbs form.
- Add sugar and melted butter and pulse until the crumbs are evenly moistened.
- Transfer the crumbs into a 9-inch pie pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.
- Preheat the oven to 350°F (175°C).
- To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until nice and fluffy on medium speed, about 2 minutes.
- Add sweetened condensed milk, eggs, flour, lemon juice, vanilla extract and salt. Continue to mix until well combined.
- Pour the cheesecake mixture into the prepared pie crust.
- Bake it for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on wire rack for 2 hours. Then refrigerate to set completely for at least another 2 hours.
- To make the cherry pie filling, place the cherries (if frozen, no need to thaw in advance) in a medium saucepan over medium heat. Bring it to a boil.
- In a separate bowl, mix together sugar, cornstarch and salt.
- Add sugar mixture, vanilla extract, almond extract and lemon juice into the boiling cherries. Mix well.
- Reduce the heat to low and simmer the cherry mixture stirring frequently until thickened, for 4-5 minutes. Remove from heat and cool for a few minutes. Cover with plastic wrap and refrigerate until ready to assemble.
- To assemble the pie, spread the cherry pie filling over the chilled cheesecake and serve. (I find the cheesecake pie is best when served slightly at room temperature. It tastes creamier.)
