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Cherry Cream Cheese Pie Recipe

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4.5 3 6
Cherry Cream Cheese Pie Recipe
Cherry Cream Cheese Pie Recipe photo by Taste of Home
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Cherry Cream Cheese Pie Recipe

Read Reviews
4.5 3 6
Publisher Photo
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: 20 Recipes with Fresh Cherries
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.

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

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Reviews forCherry Cream Cheese Pie

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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."

MY REVIEW
LauraManning User ID: 968398 104190
Reviewed Oct. 20, 2010 Edited Jan. 6, 2017

"easy to make and tastes wonderful! I've made this many times now. If you're low on time, using a premade graham cracker crust works well too."

MY REVIEW
Franny203 User ID: 1821787 34773
Reviewed Dec. 3, 2009

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

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