Oh my goodness, if there’s one dessert that makes me weak in the knees, it’s cherry cheesecake pie! I still remember the first time I made it for a family gathering, my aunt took one bite and actually hugged me right there at the table. That perfect balance of creamy cheesecake filling and sweet-tart cherries nestled in a buttery graham cracker crust? Absolute magic. And the best part? It’s way easier to make than a traditional cheesecake. No water bath, no stress, just pure, luscious dessert perfection that’ll have everyone begging for seconds (trust me, I’ve seen it happen!).
Why You’ll Love This Cherry Cheesecake Pie
Let me tell you why this pie is about to become your new favorite dessert:
- Effortless elegance: It looks fancy but comes together faster than you’d believe, we’re talking 20 minutes of hands-on time!
- That dreamy texture: Creamy cheesecake meets flaky crust with juicy cherries on top, every bite is pure bliss.
- Crowd-pleaser magic: Perfect for potlucks, holidays, or “just because” days when you need something special.
- No-fail recipe: Unlike traditional cheesecakes that crack, this pie version is practically foolproof.
Seriously, once you taste that first slice of cherry cheesecake pie, you’ll understand why I make this at least once a month!
Ingredients for Cherry Cheesecake Pie
Alright, let’s talk ingredients! I swear by these simple components that come together to create something magical. Now, I’m a stickler about a few things, real butter, full-fat cream cheese (none of that light stuff here!), and good quality vanilla. Trust me, it makes all the difference!
For the Crust:
- 1 1/2 cups graham cracker crumbs (I like to crush mine fresh, it’s oddly satisfying!)
- 1/4 cup sugar (just enough to balance the crumbs)
- 1/3 cup butter, melted (salted is my go-to for that perfect salty-sweet combo)
For the Filling:
- 16 oz cream cheese, softened (leave it out for a good hour, patience pays off here)
- 1/2 cup sugar (granulated works perfectly)
- 2 large eggs (room temperature blends smoother)
- 1 tsp vanilla extract (the real stuff, please!)
For the Topping:
- 21 oz can cherry pie filling (I sometimes splash in 1/2 tsp almond extract for extra flavor)
See? Nothing too fancy, just quality ingredients that play together beautifully. Pro tip: measure everything before you start, it makes the whole process feel like a breeze!
Equipment You’ll Need
Now, don’t worry, you don’t need any fancy gadgets for this cherry cheesecake pie! I’ve made this with my most basic kitchen tools, and it turns out perfect every time. Here’s what you’ll want to grab:
- 9-inch pie dish: My trusty glass one is my go-to, you can see that beautiful crust through the sides!
- Mixing bowls: One for the crust, one for the filling (though I’ll admit I sometimes get lazy and wash/reuse one bowl).
- Electric mixer: A hand mixer works great for the filling, stand mixer is overkill for this simple recipe.
- Measuring cups/spoons: Because eyeballing ingredients in baking is a dangerous game, my friend.
- Spatula: For scraping every last bit of that delicious filling into the crust!
That’s it! No special pans, no complicated equipment. Just the basics that most home cooks already have. See? I told you this was easy!
How to Make Cherry Cheesecake Pie
Okay, let’s get to the fun part, making this dreamy cherry cheesecake pie! I promise it’s easier than you think, and I’ll walk you through each step like I’m right there in the kitchen with you. Just follow along, and you’ll have a showstopper dessert in no time!
Step 1: Prepare the Graham Cracker Crust
First things first, that buttery, crunchy crust! Preheat your oven to 350°F (175°C), this gives it time to heat up while you work. In a medium bowl, mix together your graham cracker crumbs and sugar. Now, here’s my little secret: I like to use my fingers to really work in the melted butter until the mixture looks like wet sand. It should hold together when you squeeze it, that’s how you know it’s perfect!
Press this mixture firmly into your pie dish, going up the sides about halfway. I use the bottom of a measuring cup to really pack it in, this prevents crumbling later. Pop it in the oven for 8 minutes, just enough to set it. Let it cool completely before adding the filling (about 15 minutes). A warm crust + cold filling = no bueno!
Step 2: Make the Cheesecake Filling
While the crust cools, let’s make that luscious filling! In a large bowl, beat your softened cream cheese until it’s completely smooth, no lumps allowed! This takes about 2 minutes with a mixer. Add the sugar and beat another minute until fluffy. Now, add eggs one at a time, mixing just until combined after each. Overbeating eggs can make your filling puff up then collapse, we want creamy, not puffy!
Finally, mix in that glorious vanilla extract. The batter should be silky smooth with no streaks. Pro tip: scrape down the bowl sides halfway through to ensure everything gets evenly mixed. This filling is so good, I sometimes have to stop myself from eating it with a spoon!
Step 3: Bake and Chill the Pie
Pour your filling into the cooled crust and smooth the top. Bake for 25-30 minutes, the edges should be set but the center will still have a slight jiggle (like Jell-O when you tap the pan). That’s perfect! It’ll firm up as it cools. Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours, though overnight is even better. This chilling time is crucial for that perfect cheesecake texture!
Step 4: Add the Cherry Topping
The grand finale! When you’re ready to serve, simply spoon that gorgeous cherry pie filling over the top. I like to leave about a 1-inch border around the edge so you can see that creamy cheesecake peeking through. Sometimes I’ll even warm the cherries slightly for that “just baked” feel. Slice, serve, and prepare for the compliments to roll in, this cherry cheesecake pie never fails to impress!
Tips for the Perfect Cherry Cheesecake Pie
After making this cherry cheesecake pie more times than I can count (my waistline can confirm this), I’ve picked up some foolproof tricks that’ll take your pie from good to “oh my goodness, can I have the recipe?” amazing. These are the little things that make all the difference!
1. Room temperature is everything
Don’t rush the cream cheese softening! Cold cream cheese = lumpy filling, and nobody wants that. I leave mine out for a full hour before baking. If you’re in a pinch, microwave it in 10-second bursts, but be careful, melted spots ruin the texture.
2. The overnight chill secret
I know, I know, waiting is hard when something smells this good. But trust me, letting the pie chill overnight in the fridge gives it that perfect firm-yet-creamy texture. The flavors also meld beautifully. It’s worth setting your alarm a little early for that midnight snack check though, I won’t judge!
3. Avoid overmixing the eggs
When adding eggs to the filling, mix just until they disappear into the batter. Overbeating incorporates too much air, which can cause cracks or puffing. I count to 30 seconds max after each egg, it’s the perfect amount of time.
4. The crust safety net
For extra insurance against soggy bottoms, I sometimes brush the baked crust with a thin layer of beaten egg white before adding the filling. Pop it back in the oven for 2 minutes to set. It creates a moisture barrier that keeps that crunch we all love!
Ingredient Substitutions & Variations
Okay, let’s get creative! While I adore the classic version, sometimes you gotta mix things up, or work with what’s in your pantry. Here are my favorite twists on cherry cheesecake pie that still deliver that wow factor:
Crust Swaps:
- Oreo crust: Swap graham crackers for 2 cups of Oreo crumbs (filling included!) with 1/4 cup melted butter. It’s like cookies and cream meets cheesecake, dangerously good!
- Shortbread crust: Use 1 1/2 cups crushed shortbread cookies with 1/4 cup extra butter (no added sugar needed). This British twist makes the crust extra buttery.
- Gluten-free: Almond flour or gluten-free graham crackers work beautifully, just add 1 extra tbsp butter to help it bind.
Filling Twists:
- Lemon zest: Add 1 tbsp lemon zest to the filling for a bright contrast to the sweet cherries. My summer go-to!
- Almond extract: Swap half the vanilla for almond extract (1/2 tsp total), it pairs magically with cherries.
- Mascarpone: Replace 4 oz cream cheese with mascarpone for extra richness. You’ll thank me later.
Topping Variations:
- Fresh cherries: Pit 2 cups cherries, simmer with 1/4 cup sugar and 1 tbsp cornstarch until thickened. Let cool before topping.
- Mixed berries: Use blueberry or strawberry pie filling, or mix them with cherries for a patriotic look!
- Chocolate drizzle: Melt 1/4 cup chocolate chips with 1 tsp oil, drizzle over cherries for a decadent touch.
A few pro tips when substituting: Dairy swaps (like Greek yogurt for some cream cheese) will change the texture, so adjust baking time. Fresh fruit toppings add more liquid, so pat them dry first. And always, always!, do a taste test before committing to a big batch. Now go forth and make this recipe your own!
Serving and Storing Cherry Cheesecake Pie
Oh, the moment you’ve been waiting for, serving up that glorious cherry cheesecake pie! Here’s my foolproof guide to making sure every slice is pure perfection. First rule: patience is a virtue, my friend. That pie needs to be fully chilled before slicing, I pop mine in the fridge for at least 2 hours, but overnight is even better. When you’re ready, run a sharp knife under hot water, dry it quickly, and make clean cuts (wiping the blade between slices keeps everything picture-perfect).
Now, about storage, because let’s be real, you might have leftovers (or maybe you’re smarter than me and made two!). Cover the pie tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the fridge for 3 days, though in my house, it never lasts that long! Pro tip: add the cherry topping only to the slices you’re serving immediately to keep the crust from getting soggy.
Want to get fancy? Serve each slice with a dollop of whipped cream and a sprinkle of crushed graham crackers on top. The contrast of temperatures and textures is absolutely heavenly. And if by some miracle you have leftovers the next day? Honestly, I think it tastes even better after the flavors have had more time to mingle. Just try not to eat it straight from the fridge at 2am… not that I’ve ever done that or anything!
Cherry Cheesecake Pie Nutrition
Now, let’s talk numbers, because let’s be honest, when something tastes this good, we all want to know what we’re getting into nutritionally! First, the fine print: these values are estimates and can vary based on your specific ingredients and brands. But here’s the general breakdown per slice (assuming you cut this beauty into 8 reasonable portions… though in my house, we sometimes go for 6 “generous” slices!):
- Calories: About 420 per slice, consider it an investment in happiness!
- Fat: 24g (14g saturated), that’s where all the creamy goodness comes from
- Carbohydrates: 45g (including 35g sugars), blame the cherries and crust!
- Protein: 6g, hey, cheesecake totally counts as protein, right?
- Fiber: 1g, okay, we’re not winning any health awards here
Now, I’m not a nutritionist (just a pie enthusiast!), but here’s my philosophy: life’s too short not to enjoy dessert. Balance is key, maybe pair your slice with a brisk walk or an extra serving of veggies at dinner. Or just savor every decadent bite guilt-free, sometimes that’s the best medicine of all! If you’re looking for more dessert ideas, check out these dessert recipes.
FAQs About Cherry Cheesecake Pie
Q1. Can I use frozen cherries instead of canned pie filling?
Absolutely! Thaw 2 cups frozen cherries first, then simmer them with 1/4 cup sugar and 1 tbsp cornstarch until thickened. Let it cool completely before topping your pie. The texture will be slightly different but just as delicious. My trick? Add a splash of almond extract to bring out the cherry flavor even more.
Q2. How do I prevent cracks in my cheesecake filling?
Oh, I’ve battled this one before! The key is avoiding overmixing after adding eggs, too much air causes cracks. Also, don’t overbake, the center should still jiggle slightly when you pull it out. Cooling slowly helps too, I leave the oven door slightly ajar for 10 minutes before removing the pie. Worst case? Cover any cracks with extra cherry topping, no one will know!
Q3. Can I make this pie ahead of time?
You bet! In fact, it tastes better after chilling overnight. Just wait to add the cherry topping until right before serving. The baked pie (without topping) keeps beautifully in the fridge for up to 3 days. I’ve even frozen the plain cheesecake portion for up to a month, thaw in the fridge overnight and add fresh cherries when ready to serve. For more baking inspiration, browse our full collection of desserts.
Q4. Why did my crust get soggy?
Been there! Make sure your crust is completely cooled before adding filling. I sometimes do the egg white trick I mentioned earlier, brush the baked crust with beaten egg white, bake 2 more minutes to seal it. Also, pat your cherry topping dry if it’s extra juicy. And don’t add topping until you’re ready to serve, leftovers stay crisper this way. If you love creamy desserts, you might also enjoy our blueberry cream cheese delight recipe.
Q5. Can I use a store-bought graham cracker crust?
Totally understandable on busy days! The 9-inch premade ones work in a pinch. Just bake it empty for 5 minutes first to crisp it up, store-bought crusts tend to be softer. You’ll get about 1 less serving, and the flavor won’t be quite as rich as homemade, but it’s still delicious. No judgment here, we’ve all had those “need dessert NOW” moments!
Ready to Make Magic in Your Kitchen?
Alright, my fellow dessert lovers, it’s your turn to experience the joy of this cherry cheesecake pie! I can’t wait for you to taste that first creamy, cherry-topped bite. Promise me you’ll come back and tell me all about it in the comments, did your family go wild for it? Did you add any fun twists? I live for these stories! And hey, if you snap a photo, tag me so I can see your masterpiece. Now go preheat that oven and get ready to fall in love with the easiest, most impressive dessert you’ll ever make. Happy baking!
Cherry Cheesecake Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch pie dish.
- Bake the crust for 8 minutes. Let it cool.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs and vanilla, mixing well.
- Pour filling into the crust. Bake for 25-30 minutes until set.
- Let the pie cool, then refrigerate for at least 2 hours.
- Top with cherry pie filling before serving.
Notes
