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Double-Cherry Cheesecake Cobbler

Yield

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

How to Make It

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

  2. 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.

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

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