cherry pie cream cheese recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best cherry pie cream cheese recipe

I’ve been making this cherry pie cream cheese recipe for years, and it’s always a hit with my family. The combination of the tangy cream cheese and the sweet cherry pie filling is a match made in heaven. I love how easy it is to make, too – just mix together the ingredients and pour them into a pre-made pie crust.

It’s perfect for a weeknight dinner or a special occasion. My kids love helping me make it, and they can’t get enough of the finished product. I’ve even started making it for our family gatherings, like holidays and birthdays.

It’s always a crowd-pleaser, and I love how versatile it is – we can serve it as a dessert or even as a breakfast treat. One of the best things about this recipe is how healthy it is – with cream cheese being a good source of protein and the cherries providing antioxidants, I feel good about serving it to my family. Plus, it’s so easy to customize with different flavors and toppings.

I’ve even started experimenting with different types of cherries, like tart Montmorency cherries for an extra burst of flavor. And the best part? It’s so easy to store in the fridge for up to 3 days or freeze for up to 2 months – making it perfect for meal prep or last-minute entertaining.

,

Cherry Pie with Cream Cheese Filling

4.8 from 1943 votes

This delightful cherry pie combines a classic cherry filling with a creamy cheese filling. It’s a perfect blend of tart and sweet, encased in a flaky pie crust.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
3-4 tbsp ice-cold water

For the Cherry Filling

4 cups pitted fresh cherries or frozen cherries
1 cup granulated sugar
2 tbsp cornstarch
1 tsp lemon juice
1 tsp vanilla extract

For the Cream Cheese Filling

8 oz cream cheese, softened
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour, salt, and sugar for the pie crust.
3Add cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough into two equal parts, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
6While the dough is chilling, prepare the cherry filling.
7In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract.
8Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a boil.
9Reduce heat to low and simmer for 5 minutes.
10Remove from heat and let it cool slightly.
11In a separate bowl, beat the cream cheese and sugar together until smooth.
12Add the egg and vanilla extract, mixing well until fully combined.
Set aside.
13On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.
14Transfer the dough to the pie dish, pressing it into the sides and bottom.
15Spoon the cream cheese mixture evenly over the bottom of the crust.
16Spoon the cherry filling over the cream cheese layer, spreading it out evenly.
17Roll out the second disk of dough and place it over the filling.
18Crimp the edges to seal.
19Cut slits in the top crust to allow steam to escape.
20Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
21If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
22Let the pie cool completely on a wire rack before serving.
23This will allow the filling to set properly.
24Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Saucepan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour in the pie crust. Ensure the cherries are pitted to avoid any unwanted seeds in the filling.

Watch Video Of How Cherry Pie with Cream Cheese Filling Works

This cherry pie cream cheese recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday dinner.

The key to making it successful is using high-quality ingredients, especially the cream cheese and cherry filling.

Make sure to store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Cherry Pie with Cream Cheese Filling

Q: What type of cherries are best for this recipe?

Sweet cherries like Bing or Rainier work well, but you can also use tart cherries like Montmorency for an extra burst of flavor.

Q: Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries, but be sure to thaw them first and pat dry with paper towels before using.

Q: How long does this recipe take to make?

Prep time is about 15 minutes, and cooking time is about 35-40 minutes.

Q: Can I customize this recipe with different flavors or toppings?

Yes, you can experiment with different types of cream cheese, like reduced-fat or flavored varieties, or add in other mix-ins like nuts or chocolate chips.

Q: Is this recipe suitable for vegans?

No, this recipe contains cream cheese and may not be suitable for vegans unless you substitute with a vegan cream cheese alternative.

Similar Posts