Cherry Cheesecake Pie

by

Introduction

This classic cherry cheesecake pie features a buttery graham-cracker crust, a smooth and creamy cheesecake filling, and a generous layer of glossy cherry pie topping. It is easy to prepare and makes a beautiful dessert for family gatherings, holidays, or potlucks.

Ingredients

For the crust:

  • 2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 3 tablespoons granulated sugar

For the cheesecake filling:

  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons lemon juice

For the cherry topping:

  • 1 can (21 oz / 595 g) cherry pie filling
  • 1 teaspoon lemon juice, optional

Instructions

  1. Prepare the crust
    Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom and slightly up the sides of a 9-inch pie dish.
  2. Bake the crust
    Bake for 8–10 minutes, then remove from the oven and allow it to cool completely.
  3. Make the cheesecake filling
    Beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla and lemon juice and mix well.
  4. Whip the cream
    In a separate bowl, whip the cold heavy cream until it forms firm peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  5. Fill the crust
    Spoon the cheesecake mixture into the cooled crust. Smooth the surface with a spatula.
  6. Chill
    Cover and refrigerate for at least 4–6 hours, preferably overnight, so the cheesecake can set firmly.
  7. Add the cherries
    Spread the cherry pie filling evenly over the chilled cheesecake. For the best appearance, gently spoon the cherries over the top and allow some of the glossy red sauce to flow naturally over the edges.
  8. Serve
    Chill for another 30 minutes before slicing. Use a sharp knife for clean slices and serve cold.

Tips

  • Make sure the cream cheese is fully softened before mixing.
  • Chill the pie thoroughly before adding the cherry topping.
  • For a firmer filling, refrigerate overnight.
  • You can use a ready-made graham-cracker crust to save time.
  • Fresh cherries can be used instead of canned filling by cooking them with sugar and a little cornstarch until thickened.

Storage

Keep the cheesecake covered and refrigerated. It is best enjoyed within 3–4 days.

Conclusion

This creamy cherry cheesecake pie combines a crisp buttery crust, rich cheesecake filling, and sweet-tart cherries in every bite. It is simple enough for an everyday dessert yet impressive enough for a special occasion.

Leave a Comment