Categories: Cheesecake, Pies, cobbler- tarts

Ingredients

• 1 refrigerated pie crust (from 15 oz. pkg.)
• 1/4 cup slivered almonds
• 12 oz. Neufchatel cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 to 1 1/2 cups fresh blueberries or fresh strawberries

Directions

1. Heat oven to 450 degrees.
2. Bring crust to room temperature; roll crust to 11 1/2 inches. Place crust in 11 inch tart pan (with removable bottom) and press crust to sides. Sprinkle almonds over bottom and gently press them into crust. Bake crust according to directions on package. Cool on wire rack. Reset oven to 350 degrees.
3. For the filling: Beat cream cheese and sugar with an electric mixer on low until smooth. Add eggs, vanilla extract and almond extract; beat until smooth. Pour cheese mixture into cooled crust. Bake 20 minutes or until set. Cool on wire rack. Cover and refrigerate at least 2 hours.
4. To serve, arrange berries decoratively on top. Remove bottom of pan. Slice and serve.

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