Ingredients Jump to Instructions ↓

  1. Crust:

  2. 3 cups graham cracker crumbs

  3. 1 tbsp. brown sugar

  4. 1/4 cup butter, room temperature

  5. Filling:

  6. 336 g cream cheese, room temperature

  7. 1/2 cup cottage cheese, drained

  8. 3 large eggs

  9. 2/3 cup sugar

  10. 2 tsp. kirsch(cherry brandy)

  11. Topping:

  12. 1 can cherry pie filling

  13. 2 tbsp. lemon juice

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Mix together graham crumbs, brown sugar and butter until evenly moistened. Press the crust micture evenly over the bottom and up the sides of a 9 inch pie pan. Refrigerate crust while preparing filling.

  3. For Filling:

  4. Preheat oven to 350 degrees. Combine cream cheese, cottage cheese, eggs, sugar and kirsch in a large bowl and beat until well blended. Pour the filling into the prepared crust and bake 20 minutes. Transfer the pie to a rack and let cool 25 minutes.

  5. For Topping:

  6. Combine cherry pie filling and lemon juice in a medium saucepan. Heat to a boil over medium heat, stirring frequently. Remove the pan from the heat and let the topping cool completely. Spread the topping evenly over the pie. Refrigerate pie at least 4 hours before serving.


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