I will admit, MIL never put the sour cream topping or fruit on hers and that may be another reason I loved it. I've never liked super sweet desserts (and I wouldn't think about putting canned pie filling on it - ever) but with some fresh fruit? Might be worth a try.
No Crust Cherry Cheese Cake
added by Natasha Nalley
I've been making this cheese cake "pie" for over 35 years, and it's still the best cheesecake I've ever tasted. Don't omit the sour cream layer. This recipe works well if you want to use reduced fat cream cheese and sour cream. I entered it in our county fair one year and won 3rd place. I used the glazed fruit topping.
Cook time: 25 Min Serves: 6
INGREDIENTS FOR CHEESECAKE
2 - 8 oz bars of cream cheese (16 oz total)
3/4 c sugar
1/2 tsp almond extract
INGREDIENTS FOR SOUR CREAM LAYER:
1 c sour cream
3 Tbsp sugar
1 tsp vanilla extract
1. Blend cheesecake ingredients in blender until smooth. You may have to scrape the sides once or twice. Pour into well greased 9 inch pie pan. (I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes. Top will collapse on cooling to form a well for the sour cream topping. In small bowl, blend with spoon, the following: 1 cup sour cream 3 Tablespoons sugar 1 teaspoon vanilla extract Pour over cooled pie. Chill well in refrigerator. OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well. OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.