Black Forest Cheesecake Pie

My husband and kids have a sweet tooth. I mean they always have to have something sweet to eat or nibble after a meal, either cookies, pie, or candy just to satisfy their craving for sweets.

There are times when I don't feel like making them something that needs a lot of ingredients and takes a lot of time to make. This dessert fits the bill. It doesn't call for tons of ingredients and I am thankful for ready-to-bake pie crust and ready made pie filling in cans, it just makes everything much more easier. 

This cheesecake is creamy, chocolaty, and easy to whip in a jiff. The hard part is the waiting part as the pie needs to be refrigerated to set. But don't fret...all the waiting will be worth it and your patience will be rewarded, I guarantee it. 

BLACK FOREST CHEESECAKE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened*

1/4 cup granulated sugar

1/4 cup baking cocoa

1 egg

1/4 teaspoon vanilla extract

1 ready-to-eat graham cracker pie crust

1 cup frozen non-dairy whipped topping, thawed

1 can (21 oz.) cherry pie filling, chilled

DIRECTIONS:

1. Preheat oven to 350°F.

2. In small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. 

3. Add sugar and cocoa. Beat until combined.

4. Add egg and vanilla extract, mixing until just combined. 

5. Spread in crust.

6. Bake 22 to 25 minutes or until when knife inserted in center comes out clean.

7. Cool for 1 hour. Refrigerate at least 3 hours.

8. Spread whipped topping and pie filling over top. Store in refrigerator. 

Slice into portions when ready to serve.  

Enjoy!

Store leftover (if there's any left) in the refrigerator.

*Note: Soften cream cheese in microwave at high for 15 to 20 seconds.

If preferred, crust may be baked at 375°F for 6 to 9 minutes.