Cherry Cream Cheese Pie

Cherry Cream Cheese Pie

57
Linda B. Rawls 0

"This is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and pot-lucks. I have modified the original to decrease the fat and calories. It is still delicious."

Ingredients 4 h 45 m {{adjustedServings}} servings 492 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
  2. Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
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Reviews 57

  1. 73 Ratings

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Jillian
7/19/2011

Wow does this bring back memories...my Grandma Helen used to make this all the time and everyone loved it! She used to call it "Cherry O'Cream Cheese Pie". This was very easy to make and very good and while it's not a "cheesecake" it's not bad for so few ingredients and being "no bake". I followed the recipe exactly but I did change up the graham cracker crust this time. I used a chocolate version to give it a "black forest" flavor. Definitely chill it for at least 3 hours and don't overbeat your ingredients for those who found it didn't firm up. I'm sure then it'll come out just like hers did. And like Grandma's always do, she'd add whipped cream on top! Those were the days...

SYNDI111
12/29/2002

I dont eat sweets but my friend does I made this. Flavor he said was perfect but it has been sitting in my fridge overnight still hasnt firmed up what did I do wrong?

My Passionate Palate
11/30/2009

For Firmer Pie: Try Knox (unflavored) Gelatin. Into 1/3 cup of fresh squeezed lemon juice, mix in 1 1/2 to 2 tsp & let it stand for 1 minute (lemon juice will 'swell' or thicken). Incorporate into cream cheese/milk mixture. If you use fresh--crush your pulp or strain it. Do not use too much of the Knox or your pie will be more gelatinous than the creamy texture this delicious pie is known for. Using the Knox means you don't have to sacrifice your lemony flavor by cutting it due to 'soupy' problems and you do not have to add extra cream cheese either which to me, cuts into the other flavors. Try not putting all that 'cherry glop' (sorry, I hate tha stuff) on the whole pie but spoon over individual slices. This will keep pie filling from 'saggin' because of the heavy weight of filling. It also keeps pie from leaking after a few days (if it last that long) making the pie look 'unappealing'. I have never had a problem with soupy-ness or a pie that doesn't set at all. The Original recipe itself just yields a pretty soft texture. However, I experimented years ago with unflavored gelatin because I like my pies to cut 'clean'. This will do just that for you. And because it is unflavored...you don't interupt the original taste of the recipe. Call it an 'invisible band-aid'. I use sweetened thawed strawberries or frozen cherries mixed with sugar. I lost the recipe & knew someone would have it here. Thanks for posting.