Cherry Cheesecake Slab Pie

Cherry Cheesecake Slab Pie
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Calories 323 cals
Total Fat 16 g
Cholesterol 30 mg
Dietary Fiber 0 g
Sodium 255 mg
Protein 3 g
Total Carbohydrate 41 g

Prep Time: 20 Minutes

Time to Table: 2 Hours 15 Minutes

Serves: 18


  • 2 14.1-ounce packages refrigerated pie crusts
  • 6 ounces cream cheese, softened
  • 1/2 cup Daisy Cottage Cheese
  • 1/3 cup Daisy Sour Cream
  • 1/3 cup sugar
  • 1 large egg, separated
  • 1/4 teaspoon vanilla extract
  • 21 ounce can cherry pie filling
  • 1 tablespoon water
  • 3/4 cup powdered sugar
  • 1/2 tablespoon milk
  • 1 teaspoon light corn syrup


Heat the oven to 375 degrees. Lightly coat a 13x9x1-inch sheet pan with nonstick cooking spray. Stack 2 of the pie crusts on a lightly floured surface and roll to a 16x14-inch rectangle. Place in the pan pressing into the corners and trim the edges even with the pan. Combine the cream cheese, cottage cheese, sour cream, sugar, egg yolk (reserve the egg white) and vanilla in a food processor and process until smooth. Spread in the pan on top of the crust. Top with the cherry pie filling. Stack and roll the remaining 2 pie crusts on a lightly floured surface to a 15x12-inch rectangle. Place over the filling and trim to 1-inch overhang, seal and crimp the edges. Prick the top of the pastry with a fork. Whisk the egg white with 1 tablespoon water in a small cup and lightly brush over the top of the pie. Bake for 45 to 50 minutes or until golden brown. Cool on a wire rack to room temperature. Meanwhile, whisk the powdered sugar, milk, and corn syrup together in a small bowl. Drizzle the glaze over the top of the pie.


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