Cherry Cheesecake Pie

Rich, creamy, and bursting with cherry flavor, this decadent cheesecake pie is the perfect dessert for any occasion. With a buttery crust, a silky smooth filling, and a sweet and tangy cherry topping, every bite is a delight for the senses.

Ingredients

• For the Crust: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsalted butter, softened
• For the Filling: 1 1/2 cups graham cracker crumbs, 1/2 cup granulated sugar, 1/4 cup unsalted butter, melted, 12 ounces cream cheese, softened, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup sour cream, 1/2 cup heavy cream, 1 cup cherry filling (homemade or store-bought)
• For the Cherry Filling: 1 cup fresh or frozen cherries, 1/4 cup granulated sugar, 2 tablespoons cornstarch

Instructions

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour and granulated sugar for the crust.

Add the softened butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 20-25 minutes or until lightly browned.

Let cool completely.

In a separate bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the cooled pie crust.

In a large mixing bowl, beat the cream cheese until smooth.

Add the granulated sugar and beat until combined. Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the sour cream and heavy cream.

Beat in the cherry filling until well combined. Add this mixture to the cream cheese mixture and beat until smooth.

Pour the filling into the prepared pie crust.

If using fresh or frozen cherries, arrange them on top of the filling. If using store-bought cherry filling, spoon it over the top of the filling.

Bake for 50-60 minutes or until the filling is set and the crust is golden brown.

Let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.

To make the cherry filling, combine the fresh or frozen cherries and granulated sugar in a small saucepan.

Cook over medium heat, stirring constantly, until the sugar has dissolved and the cherries start to release their juice. In a small bowl, whisk together the cornstarch and a splash of the cherry juice until smooth.

Add the cornstarch mixture back into the saucepan and cook, stirring constantly, until the mixture thickens.

Let cool completely before using. Cut the pie into 5 equal pieces and serve.

Notes

Make sure to adjust your oven racks to ensure the pie has enough clearance while baking.

Don’t overmix the crust mixture, or it’ll become tough – stop once it resembles coarse crumbs.

If using frozen cherries, thaw and pat dry with paper towels before using to avoid excess moisture.

To prevent the crust from becoming too dark, cover the edges with foil for the last 10-15 minutes of baking.

Let the pie cool completely in the pan before refrigerating – this will help it set properly.

If you’re not using the cherry filling immediately, store it in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 34g
• Protein: 10g