Cherry Cheesecake Pie

Cherry Cheesecake Pie

42 Reviews 3 Pics
Nancy Reeves
Recipe by  Nancy Reeves

“This is the best cheesecake pie I've ever had.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
  2. Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.

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Reviews (42)

Rate This Recipe
Teresa Simpson
73

Teresa Simpson

This is a wonderful and simple recipe. However, for a firmer filling, reduce lemon juice to 1/3 cup and beat the cream cheese while still firm (do not soften). This is the way I have prepared this recipe for years and it turns out beautifully and delicious every time.

~ ~ ~Shea~ ~ ~
49

~ ~ ~Shea~ ~ ~

This recipe has also been in my family for years....My mom always told me to put the cheese pie in the oven for 15-20min. at 350. And you will have a perfect slice every time. I promise:) It doesn't even matter if you like 1/3 of a cup lemon juice or 1/2 of a cup. Low fat cream cheese or fat free sweetned cond. milk it will set perfectly if you pop it in the oven for a few.

laura51
44

laura51

I think the problem with the bad feedback on this is because it says 14 ounces of condensed sweetened milk and it should read 8 ounces. One small can to each 8 ounce block of cheese. I used 3 cheese to 2 milk and beat it until it was fluffy and it was delicious. The extra cheese helps to take away the excessive sweetness. I backed off a little on the lemon juice too. About 2/3 of what it calls for even though I added the extra cheese. Also, the cheese should stay cool to get a fluffier pie. I took it to a dinner last night and it was a big hit.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 493 cal
  • 25%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 69.1 g
  • 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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