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Cherry Cream Cheese Pie Recipe

Cherry Cream Cheese Pie Recipe

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
TOTAL TIME: Prep: 10 min. + chilling Bake: 40 min. + cooling YIELD:8 servings


  • 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 vanilla extract


  • 1. 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.
  • 2. 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.
  • 3. 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, 44 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cherry Cream Cheese Pie

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Reviewed Jun. 27, 2014

"Yummy pie and very easy to make. I used coconut oil instead of butter for the crust. The crust is very thin, so if you like a crust you might want to double it. Also, you could use a pre-made gram cracker crust that was slightly baked for an even quicker pie. I will be making this again."

Reviewed Oct. 20, 2010

"Easy to make and tastes wonderful! I've made this many times now."

Reviewed Dec. 3, 2009

"So easy & the smell when it was baking was Awesome ! the taste is wonderful ...."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.