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Cherry Cream Cheese Pie

 Cherry Cream Cheese Pie
My mom is known for her scrumptious desserts. This easy-to-make pie is one she has served often. It's one of my favorite desserts anytime of year. I love the combination of cream cheese and cherry pie filling. -Cindy Kufeldt, Orlando, Florida
8 ServingsPrep: 10 min. + chilling Bake: 40 min. + cooling


  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1 can (21 ounces) cherry pie filling
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a small bowl, combine the flour, sugar and salt. Add butter; stir
  • until combined. Press onto the bottom and up the sides of a 9-in.
  • pie plate. Bake at 350° for 10-12 minutes or until lightly
  • browned. Pour pie filling into crust.
  • In a large bowl, beat the cream cheese, sugar, egg and vanilla until
  • smooth. Carefully spread around outside edges of pie, leaving a
  • 3-in. circle of cherries exposed in the center.
  • Bake for 30-35 minutes or until edges begin to brown. Cool on a wire
  • rack. Refrigerate for several hours before serving. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 338 calories, 16 g fat (10 g saturated fat), 73 mg cholesterol, 237 mg sodium,

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Cherry Cream Cheese Pie (continued)

Nutritional Facts: 44 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.