cherry pie with cream cheese recipe

Written ByJenny Smyth Posted on
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The Best cherry pie with cream cheese recipe

I love making cherry pie with cream cheese for my family because it’s a classic dessert that never goes out of style. My kids have grown up eating this pie, and it’s always a hit. The combination of tart cherries and creamy cream cheese is a match made in heaven.

I first tried this recipe at a church potluck, and I was immediately hooked. The key to making a great cherry pie with cream cheese is to use high-quality ingredients, especially the cherries. Fresh or frozen cherries work well, but make sure they’re pitted and drained properly.

The cream cheese adds a richness to the pie that complements the sweetness of the cherries perfectly. When I’m making this pie, I like to use a pre-made crust to save time and ensure that the crust is flaky and tender. To make the filling, I combine the cherries with sugar, flour, and lemon juice in a bowl.

Then, I mix in softened cream cheese until it’s smooth and creamy. This filling is so good that you’ll want to eat it straight from the bowl! Once the filling is ready, I pour it into the pre-made crust and bake the pie until it’s golden brown.

My family loves this pie so much that we often have it for special occasions like holidays and birthdays. It’s also a great dessert to serve at potlucks or family gatherings because it’s easy to transport and serve. In fact, I’ve even taken this pie to picnics and barbecues because it’s so easy to eat on-the-go.

When I’m looking for a dessert that’s both healthy and delicious, I turn to this cherry pie with cream cheese recipe.

Cherry Pie with Cream Cheese

4.9 from 1194 votes

A creamy, tangy cream cheese layer sits beneath a sweet cherry filling in this classic pie. The buttery crust and luscious fruit topping make it a perfect dessert for any occasion.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Cream Cheese Layer

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

For the Cherry Topping

4 cups fresh or frozen pitted cherries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon almond extract

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together the flour, salt, and sugar.
3Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim and crimp the edges as desired.
9In a medium bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract until smooth and creamy.
10Spread the cream cheese mixture evenly over the bottom of the unbaked pie crust.
11In a saucepan over medium heat, combine the cherries, sugar, cornstarch, and lemon juice.
12Cook, stirring constantly, until the mixture thickens and becomes glossy, about 5 to 7 minutes.
13Remove from heat and stir in the almond extract.
14Pour the cherry mixture over the cream cheese layer, spreading it evenly.
15Place the pie on a baking sheet to catch any drips and bake for 40 to 45 minutes, until the crust is golden brown and the filling is bubbly at the edges.
16Allow the pie to cool completely on a wire rack for at least 2 hours before slicing.
17This allows the filling to set properly.
18Serve at room temperature or chilled.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Saucepan
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 6g

📝Notes

For a richer flavor, use full-fat cream cheese. If using frozen cherries, do not thaw them before cooking; increase cooking time by 2 minutes.

Watch Video Of How Cherry Pie with Cream Cheese Works

This cherry pie with cream cheese recipe is always a good idea for any occasion because it’s easy to make ahead of time, transports well, and serves beautifully.

One of my favorite ways to serve this pie is with a scoop of vanilla ice cream on top – it adds an extra layer of flavor and texture that takes this classic dessert to new heights.

❓ Frequently Asked Questions About Cherry Pie with Cream Cheese

Q: Can I use fresh or frozen cherries in this recipe?

A: Yes, you can use either fresh or frozen cherries in this recipe. If using fresh cherries, make sure they’re pitted and drained properly before using them in the filling.

Q: Can I substitute other types of cheese for cream cheese?

A: No, you should not substitute other types of cheese for cream cheese in this recipe because cream cheese has a unique flavor and texture that complements the sweetness of the cherries perfectly.

Q: Can I make this pie ahead of time?

A: Yes, you can make the filling ahead of time and store it in the refrigerator overnight before assembling and baking the pie.

Q: Can I freeze this pie after baking?

A: Yes, you can freeze this pie after baking for up to 3 months. Simply thaw it in the refrigerator overnight before serving.

Q: Can I use other types of fruit instead of cherries?

A: No, you should not substitute other types of fruit for cherries in this recipe because cherry is an essential ingredient in this classic dessert.

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