Amaretti Cherry Cheesecake Pie

Amaretti Cherry Cheesecake Pie


  • 1 ¼ cup crushed amaretti cookies or biscotti (7.5 oz. amaretti or 5 oz. biscotti)

  • ¼ cup ground toasted almonds

  • cup butter, melted

  • 1 8 ounce package reduced fat cream cheese (Neufchatel), softened

  • 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


  1. 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.

  2. 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.

  3. 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.

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