Recipes and Cooking Amaretti Cherry Cheesecake Pie 4.3 (6) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 7, 2013 Print Share Share Tweet Pin Email Servings: 6 Ingredients 1 ¼ cup crushed amaretti cookies or biscotti (7.5 oz. amaretti or 5 oz. biscotti) ¼ cup ground toasted almonds ⅓ cup butter, melted 1 8 ounce package reduced fat cream cheese (Neufchatel), softened ⅓ cup packed brown sugar ½ cup whipping cream ¼ teaspoon almond extract ¼ cup half and half or whole milk 3 cup fresh or frozen tart red cherries ½ cup granulated sugar 1 tablespoon cornstarch ¼ cup cherry juice or 3 tablespoons cherry juice and 1 tablespoon amaretto ¼ cup toasted sliced almonds Directions Preheat oven to 375°. In a medium bowl combine crushed cookies, ground almonds and melted butter. Press onto bottom and up the sides of a 9-inch pie plate. Bake 7 to 8 minutes or until edges are golden. Cool on a wire rack. In a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in brown sugar, and almond extract until fluffy. In a chilled mixing bowl, beat whipping cream to soft peaks; fold into cream cheese mixture. Turn into prepare crust. Meanwhile, pit fresh cherries or allow frozen cherries to sit at room temperature for 30 minutes. In a medium saucepan combine granulated sugar and cornstarch. Add cherries, and cherry juice. Cook and stir until thickened and bubbly; cook 1 minute more. Cool and spoon atop pie. Cover and chill. Just before serving, top with sliced almonds. Print