Recipes and Cooking Amaretti-Cherry Cheesecake Pie 4.3 (3) 1 Review 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 21, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 50 mins Bake Time: 30 mins Chill Time: 4 hrs Total Time: 5 hrs 20 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ¼ cup finely crushed amaretti or biscotti ¼ cup ground toasted almonds ⅓ cup butter, melted 2 8 ounce packages reduced-fat cream cheese (Neufchâtel), softened ½ cup sugar ½ teaspoon almond extract ¼ cup half-and-half, light cream, or whole milk 2 eggs, lightly beaten 4 cup fresh or frozen pitted tart red cherries ½ cup sugar 2 tablespoon cornstarch ¼ cup unsweetened cherry juice or 3 tablespoons unsweetened cherry juice plus 1 tablespoon amaretto ¼ cup sliced almonds, toasted White chocolate curls or shavings (optional) Directions Preheat oven to 375°F. Lightly coat a 9-inch pie plate with cooking spray; set aside. For crust, in a medium bowl stir together crushed amaretti and ground almonds. Drizzle with1/3 cup melted butter; toss gently to combine. Press evenly onto the bottom and up the sides of the prepared pie plate. For filling, in a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and almond extract. Beat until fluffy, scraping sides of bowl occasionally. Beat in half-and-half; stir in eggs just until combined. Pour filling into crust, spreading evenly. Cover edge of pie loosely with foil. Bake for 30 to 35 minutes or just until center is set. Cool on a wire rack. Meanwhile, if using frozen cherries, let stand at room temperature for 30 minutes (do not drain). For cherry topping, in a medium saucepan stir together 1/2 cup sugar and cornstarch. Stir in cherries and cherry juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more; cool. Spoon cherry topping on top of pie. Cover and chill for 4 to 24 hours. Before serving, sprinkle with sliced almonds and, if desired, white chocolate. Rate it Print Nutrition Facts (per serving) 482 Calories 27g Fat 52g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 482 % Daily Value * Total Fat 27g 35% Saturated Fat 13g 65% Cholesterol 125mg 42% Sodium 323mg 14% Total Carbohydrate 52g 19% Total Sugars 39g Protein 11g Vitamin C 7.9mg 40% Calcium 114mg 9% Iron 0.8mg 4% Potassium 300mg 6% Folate, total 23.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.