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crustless fruit topped cheese pie

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Just made this pie thanks to Glenn. This pie is so good and so versatile- you can even freeze this pie- before you put the fruit on top. When I go to visit my mom in Michigan I will make it with her fresh Blackberry preserves on top. Try it with your favorite preserves- you cannot resist; so easy to make.

(3 ratings)
yield serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For crustless fruit topped cheese pie

  • 2 pkg
    8 oz. each, cream cheese,softened
  • 1 c
    granulated sugar
  • 4 lg
    eggs
  • 3 tsp
    lemon or vanilla extract, divided
  • 1 tsp
    grated lemon rind
  • 1 c
    dairy sour cream
  • 1 or 2 c
    fruit preserves, chilled

How To Make crustless fruit topped cheese pie

  • 1
    Preheat oven to 350^. Butter a 9-inch pie plate,set aside. In a large mixer bowl, beat cheese and sugar until fluffy and smooth.
  • 2
    Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of the extract and the rind. Pour into the prepared pan. Bake 25-30 minutes or until lightly browned around edges. Remove from oven; let stand 10 minutes.
  • 3
    While this is cooling, stir together sour cream and remaining extract. Spread evenly over cooled pie; bake 10 minutes;until center is almost set. Cool slightly. Top with your favorite preserves. Chill thoroughly ; at least 3 hours or overnight.
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