Cherry Cheesecake Pie

Name: Cherry Cheesecake Pie
Prep time: 4 h 55 min
Cook time: 5 min
Total time: 5 h
Yield: 12 servings
Ingredients: 1 1 9-inch prepared graham cracker crust; 16 16 ounces full fat cream cheese (see note); ¼ ¼ cup sour cream; 1 1 tablespoon fresh lemon juice; 1 1 teaspoon vanilla extract; 14-ounce 14-ounce can sweetened condensed milk; 5 to 6 5 to 6 cups pitted frozen sweet cherries (see note); ½ to 1 ½ to 1 cup granulated sugar (depending on how sweet you want it; I usually use about 3/4 cup); ¼ ¼ cup water; ¼ ¼ cup cornstarch; 2 2 tablespoons fresh lemon juice

User Reviews

5.0

51 reviews

Excellent

Prep Time
4 hrs 55 mins
Cook Time
55 mins
Total Time
5 hrs
Servings
12 servings
Course
Dessert
Cuisine
American

Cherry Cheesecake Pie

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 1 9-inch prepared graham cracker crust

Cheesecake Batter:

16 16 ounces full fat cream cheese (see note)
¼ ¼ cup sour cream
1 1 tablespoon fresh lemon juice
1 1 teaspoon vanilla extract
14-ounce 14-ounce can sweetened condensed milk

Cherry Pie Topping:

5 to 6 5 to 6 cups pitted frozen sweet cherries (see note)
½ to 1 ½ to 1 cup granulated sugar (depending on how sweet you want it; I usually use about 3/4 cup)
¼ ¼ cup water
¼ ¼ cup cornstarch
2 2 tablespoons fresh lemon juice

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Instructions

For the cheesecake batter, in a large bowl, add the cream cheese and beat with a mixer (stand mixer or handheld electric mixer) until the cream cheese is light and fluffy, about a minute.
Add the sour cream, lemon juice, and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
With the mixer running, gradually add the sweetened condensed milk and mix on medium speed until thick and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
Pour the batter into the prepared graham cracker crust and spread evenly. Refrigerate at least four hours or up to 24 hours. (The batter will firm up a bit as it chills.)
For the cherry pie topping, combine all the ingredients in a medium saucepan. Stir well to combine.
Bring to a gentle simmer over medium heat, stirring often. Cook for 5-10 minutes, stirring to prevent sticking, until the cherries have softened and the mixture has thickened. Let cool to room temperature before using.
Spread the cooled cherry pie topping over the chilled cheesecake. Refrigerate until ready to serve (or serve immediately). This is a soft set cheesecake, so don't worry too much if it the slices aren't picture perfect.

Notes

Cream Cheese: this recipe needs full fat cream cheese - not light or neufchatel. The lightened up cream cheese will make the filling too runny.
Cherries: frozen tart cherries can be used - double the sugar if using. Fresh cherries can also be used in place of frozen - increase water to 1/3 or 1/2 cup if using. You can also sub your favorite store bought cherry pie filling for the homemade cherry pie topping.

Nutrition Information

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Serving 1 serving Calories 272kcal (14%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 34mg (11%) Sodium 180mg (8%) Fiber 1g (4%) Sugar 36g (72%)