Cheesecake Cherry Pie
|9 inch baked pastry shell||1|
|Canned cherry pie filling||21 Ounce (1 Can / 2 Cups, Prepared)|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract/Almond extract||1⁄2 Teaspoon|
Prepare and Cook pastry shell as directed to left.
Pour cherry pie filling into crust, spreading evenly.
Prepare cheesecake topping by softening cream cheese in mixing bowl (30 sec).
Stir in remaining ingredients, mixing well.
Pour over pie filling.