Double-Cherry Cheesecake Cobbler

Recipe from


Ingredients

1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1/3 cup all-purpose flour
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (15-ounce) can dark sweet cherries, drained
1 (21-ounce) can cherry pie filling
1/4 cup butter, melted and divided
20 vanilla wafers, crushed

Preparation

Beat cream cheese, sugar, and flour at low speed with an electric mixer; add egg and extracts, beating until smooth. Set aside.

Stir together cherries, cherry pie filling, and 2 tablespoons melted butter in a large saucepan, and cook over medium heat, stirring often, 5 minutes or until thoroughly heated. Spoon hot cherry mixture into a lightly greased 9-inch deep-dish pie plate. Spoon cream cheese mixture evenly over hot cherries.

Combine crushed vanilla wafers and remaining 2 tablespoons melted butter. Sprinkle evenly over cream cheese mixture.

Bake at 350° for 30 minutes or until golden brown and set. Let stand 15 minutes before serving.

Note:

January 2003