This morning, I made a Cherry Cheese Cake (pie). I had been thinking about it for a while and gathering the ingredients. As you know, I use half the amount of sugar when baking, so when I made the filling I used 1/4 cup instead of 1/2 cup of sugar. While eating it, we realized that I could have gone with 1/8 of a cup of sugar (or none) because the crust has sugar in it and the filling has 3 types of sugar in it!
So .... one day, when our cherry trees start producing, I shall make it with my own cherry pie filling! And try to figure out about the crust because it had partially hydrogenated oil in it. (which I avoid). While I made sure the filling did not by not using the store-bought whip topping and making my own, I did not think about the crust.
6 ounces cream cheese, softened
1/4 cup sugar
10 oz whipping cream
1 (8 inch size) graham cracker pie crusts
1 can pie filling, or other topping as desired