Cherry Cream Cheese Pie

This decadent Cherry Cream Cheese Pie is a perfect blend of tangy cream cheese and sweet cherry filling, all on a crunchy graham cracker crust. The creamy cheese mixture, infused with a hint of vanilla, provides a velvety smooth base for the juicy cherry topping, making each bite a delight for your taste buds.

Ready Time

2 hrs

Yields

4 servings

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons (84g) unsalted butter, melted
12 ounces (340g) cream cheese, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (60g) all-purpose flour
1/2 teaspoon salt
1 cup (250g) sour cream
1 cup cherry filling (see below)
For the cherry filling:
1 cup (120g) granulated sugar
1/4 cup (60g) cornstarch
2 tablespoons (30g) unsalted butter
2 cups (250g) fresh or frozen cherries, pitted
1 tablespoon (15g) lemon juice
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C).

Start by preparing the crust.

In a medium bowl, mix together the graham cracker crumbs and sugar.

Pour in the melted butter and stir until the crumbs are evenly moistened.

Press the mixture into the bottom and up the sides of a 9-inch (23cm) springform pan.

Bake the crust for 10-12 minutes, or until it’s lightly browned.

Let it cool completely.

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

Gradually 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 flour and salt.

Add the flour mixture to the cream cheese mixture and mix until smooth.

Stir in the sour cream until fully incorporated.

Next, prepare the cherry filling.

In a medium bowl, whisk together the sugar, cornstarch, and salt.

Add the melted butter, cherries, lemon juice, and mix until the cherries are evenly coated.

Pour the cream cheese mixture into the cooled crust.

Top with the cherry filling, leaving a 1-inch border around the edges.

Bake the pie for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Let it cool completely on a wire rack.

Once cooled, refrigerate the pie for at least 4 hours or overnight.

Release the springform pan sides and transfer the pie to a serving plate.

Slice and serve!

Notes

Make sure to press the crust mixture into the springform pan evenly to ensure a consistent base for the pie. Use a medium bowl to mix the cherry filling ingredients to prevent overcrowding and ensure the cherries are evenly coated.

To ensure the cream cheese mixture is smooth, make sure to beat it until smooth before adding the granulated sugar.

Don’t overmix the flour mixture into the cream cheese mixture, as this can lead to a dense pie. When preparing the cherry filling, make sure to whisk the sugar, cornstarch, and salt until well combined to prevent lumps.

Leave a 1-inch border around the edges when topping the cream cheese mixture with the cherry filling to prevent the filling from spilling over during baking.

Let the pie cool completely on a wire rack to prevent it from breaking or cracking. Refrigerate the pie for at least 4 hours or overnight to allow the flavors to meld together and the pie to set properly.