cherry cheesecake pie recipe

Written ByJenny Smyth Posted on
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The Best cherry cheesecake pie recipe

I’ve always been a fan of desserts that combine the best of both worlds, and this cherry cheesecake pie recipe is no exception. It’s a perfect blend of the classic flavors of cheesecake and the sweetness of cherries. As a busy mom, I love that it’s easy to make and can be served as a special treat for any occasion.

My kids adore it, and it’s become a staple in our household. The best part? It’s surprisingly easy to make, requiring only a few ingredients and minimal effort.

I often find myself whipping up a batch for our family gatherings or when I need a sweet treat to brighten up my day. Not only is it delicious, but it’s also relatively healthy compared to other desserts, making it a guilt-free indulgence. The combination of creamy cheesecake and tangy cherries is absolute perfection.

I’ve tried countless variations over the years, but this recipe remains my go-to for its simplicity and consistency. Whether you’re serving it at a holiday dinner or just need a pick-me-up on a Tuesday, this cherry cheesecake pie recipe is sure to impress. With its rich history dating back to ancient Greece, cheesecake has become a beloved dessert around the world.

This particular recipe incorporates the classic flavors with the added bonus of juicy cherries, making it an unforgettable treat for anyone who tries it.

Cherry Cheesecake Pie

4.6 from 1392 votes

A creamy cheesecake filling baked in a buttery pie crust, topped with a sweet and tangy cherry pie filling. This dessert combines the best of cheesecake and fruit pie in one easy dish.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2 tablespoons ice water

For the Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For the Cherry Topping

1 can (21 ounces) cherry pie filling
1 tablespoon lemon juice
1/2 teaspoon almond extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2In a large bowl, whisk together the flour and sugar for the crust.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs, then stir in the egg yolk and ice water until the dough just comes together.
4Press the dough evenly into the bottom and up the sides of a 9-inch pie dish.
5Prick the bottom with a fork and bake for 12 to 15 minutes until the edges are lightly golden.
6Remove from the oven and let cool slightly while you prepare the filling.
7In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
8Add the eggs one at a time, beating well after each addition, then mix in the vanilla and sour cream until fully combined.
9Pour the cheesecake filling into the pre-baked crust and spread it evenly.
10Bake at 350°F for 25 to 30 minutes until the center is almost set but still slightly jiggly when gently shaken.
11Remove from the oven and let cool completely on a wire rack.
12In a small bowl, stir together the cherry pie filling, lemon juice, and almond extract.
13Once the cheesecake pie has cooled to room temperature, spread the cherry mixture evenly over the top.
14Refrigerate for at least 2 hours before serving to allow the pie to set fully.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer
Rolling pin
Fork
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 105mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 7g

📝Notes

For a firmer crust, you can blind bake with pie weights for 10 minutes before removing them and baking for an additional 5 minutes. If you prefer a homemade cherry topping, simmer 2 cups pitted cherries with 1/4 cup sugar and 1 tablespoon cornstarch until thickened.

Watch Video Of How Cherry Cheesecake Pie Works

This cherry cheesecake pie recipe has become an essential part of our family gatherings and special occasions. Not only is it delicious, but it’s also relatively easy to make and requires minimal effort.

One of my favorite aspects is that it can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. When reheating, simply thaw overnight in the refrigerator or warm at room temperature for about 30 minutes before serving.

This versatile dessert works beautifully as an individual serving or as part of a larger spread.

❓ Frequently Asked Questions About Cherry Cheesecake Pie

What type of cherries should I use for this recipe?

I recommend using sweet cherries for this recipe, as they provide the perfect balance of sweetness and tartness. You can also use tart cherries if you prefer a slightly more sour taste.

Can I make this recipe in advance?

Yes, you can make the pie crust and filling ahead of time, but it’s best to assemble and bake the pie just before serving.

How do I prevent the crust from becoming too brown during baking?

To prevent over-browning, you can cover the edges with foil or use a pie shield to protect them from excessive heat.

Can I substitute other types of fruit for the cherries?

While cherries are the traditional choice for this recipe, you can experiment with other fruits like blueberries or raspberries for different flavor profiles.

Is it necessary to use high-quality chocolate chips in this recipe?

No, you can use regular chocolate chips if you prefer; however, high-quality chocolate will give your pie an extra layer of flavor and richness.

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