Cherry Cheesecake Pie
User Reviews
5
Cherry Cheesecake Pie
Description
The dessert begins with a prepared graham cracker crust filled with a smooth cheesecake batter that combines full-fat cream cheese whipped until light, sour cream, fresh lemon juice, vanilla extract, and sweetened condensed milk. The batter is whipped until thick and creamy, then chilled for at least four hours to firm up.
The topping is made by simmering pitted frozen sweet cherries, sugar, water, cornstarch, and lemon juice until the mixture softens and thickens to a glossy sauce consistency. This cool topping spreads over the set cheesecake, adding juicy fruit sweetness and a hint of tartness.
The pie offers a creamy texture contrasted with the slight crunch of the graham cracker crust and the tender cherry topping. It serves well as a dessert at gatherings, balancing richness with fruit brightness.
Notes recommend using full-fat cream cheese to ensure proper texture, increasing sugar if using tart frozen cherries, and suggest that fresh cherries or store-bought cherry pie filling can substitute the homemade topping. Adjust water amount according to cherry type for the right topping consistency.
Ingredients
- 1 inch Graham Cracker Crust prepared
Cheesecake Batter:
- 16 ounces cream cheese full fat, see note
- ¼ cup sour cream
- 1 tablespoon lemon juice fresh
- 1 teaspoon vanilla extract
- 14-ounce ounce can sweetened condensed milk
Cherry Pie Topping:
- 5 to 6 to 6 cups cherries pitted, frozen, sweet, see note
- ½ to 1 to 1 cup granulated sugar amount varies, about 3/4 cup typical
- ¼ cup water
- ¼ cup cornstarch
- 2 tablespoons lemon juice fresh
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
- Use full-fat cream cheese for a firm, creamy filling; lighter varieties will make the filling too runny.
- If using frozen tart cherries for the topping, increase the sugar to balance the tartness.
- Fresh cherries can replace frozen, but increase water in the topping to 1/3 to 1/2 cup for correct texture.
- You can substitute store-bought cherry pie filling for the homemade cherry topping if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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