Cherry Cream Cheese Pie Recipe

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Cherry Cream Cheese Pie Recipe photo by Taste of Home

Cherry Cream Cheese Pie Recipe

Read Reviews

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

Recommended: 50 of Our Best Pie Recipes, from Classics to New Favorites

MAKES:

8 servings

TOTAL TIME:

Prep: 10 min. + chilling Bake: 40 min. + cooling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

8 servings

TOTAL TIME:

Prep: 10 min. + chilling Bake: 40 min. + cooling

Ingredients

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

Directions

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.

Originally published as Cherry Cheese Pie in Taste of Home April/May 2002, p35

Nutritional Facts

1 slice: 338 calories, 16g fat (10g saturated fat), 73mg cholesterol, 237mg sodium, 44g carbohydrate (31g sugars, 1g fiber), 4g protein.

Ingredients
Directions

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

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.

Originally published as Cherry Cheese Pie in Taste of Home April/May 2002, p35

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MY REVIEW

Kimjames89 User ID: 7866498 77244

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."

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