Being the Blueberry-walnut Cream cheese pie came out good, thought I would do a Strawberry Walnut cheese pie.
I used a 21-oz can of Strawberry pie filling. Had to make it more syrupy to pour it in a cheese pie crust, but had to get it thick after cooling off. So I used cornstarch and sugar with little water.
Place oven rack in center of oven. Preheat oven to 400 degrees. Poke holes with a fork in pie crust.
Place in oven and cook for 10 minutes,(crust should be light brown). Remove from oven. Turn oven to 350 degrees. Let crust set aside.
Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla, mix until smooth.
Pour into pie crust and bake for 20 minutes at 350 degrees.
Meanwhile, take cornstarch and water in a cup, and whisk together, set aside. Place Strawberry filling into a small saucepan. Add cornstarch mixture and gently fold mixture in. Place saucepan onto medium heat, cook until slow bubbly appears. Add sugar, cinnamon and nut. Gently stir, and turn to warm.
After 20 minutes, remove pie from oven and place on rack. Turn oven to 400 degrees.After oven light goes out, pour Strawberry mixture onto cheese pie (gently).
Spread over pie until Strawberry mixture is even with the top of crust (you may have a little left).
Place pie back to a 400 degrees oven and cook for 10 minutes, or until crust is golden brown. Place on wire rack and let cool for 2 hours. Place in refrigerator for 30 minutes before servings. Add whipping cream, if desired. Refrigerate unused pie.