Cherry Berry Cheesecake Pie

Serves 8 / Preparation 20 minutes / Cooking 40 minutes

Hello picnic perfect Summer goodness! Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. The smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.

Ingredients

225g finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
120g, plus 2 tablespoons granulated sugar, divided
100g cup melted butter
1 can NESTLÉ® CARNATION® Evaporated Milk
225g cream cheese, at room temperature
2 large eggs
40g cup all-purpose flour
1 tablespoon grated lemon peel
300g pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
3 tablespoons cherry, raspberry or strawberry jam, warmed

Method

Preheat oven to 180 degrees. Grease 9-inch deep-dish pie plate.
Combine crumbs and 2 tablespoons sugar in pie plate. Stir in melted butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
Bake for 8 minutes. Cool completely on wire rack.
Place evaporated milk, cream cheese, eggs, remaining sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.
Bake for 30 to 35 minutes or until center is set. Cool completely on wire rack. Refrigerate for at least 3 hours. Arrange cherries and berries on top of pie; drizzle with warmed jam.