Cherry Cheese Pie II

Cherry Cheese Pie II

47 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    3 h 15 m
Ginger
Recipe by  Ginger

“This is a sweet creamy pie with a cherry topping. Very easy and very good!!! You'll be glad you tried it!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust.
  2. Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

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Reviews (47)

Rate This Recipe
captcook
37

captcook

I'm giving it a 4 star because it is easy and after 36 hours, it did have a nice, firm, creamy, consistency... a bit too much lemon flavoring for me, the batter was still very loose and puddding-like, even after 18 hours of refrigeration...good thing I had made this 2 days before it was eaten. This is the exact same recipe as a few others on this site..(cherry cheese pie, for one), and I had read a review for one of them that suggested decreasing the lemon and increasing the cream cheese. If I ever make this recipe again, that's what I'll do..4 oz more cream cheese, and use only 1/4 cup of lemon juice.

HEYNOW1
30

HEYNOW1

I've been making this pie for at least 30 years and it is always a hit. There are always requests for this pie on the holidays. I use one can of cherry pie filling for two pies and it is plenty. Leave about an inch wide strip around the outer edge of pie uncoverd with the cherries and it makes a very pretty presentation.

Sarah Jo
28

Sarah Jo

My oldest son and I made this pie together. I made the graham cracker crust from scratch and we used reduced fat cream cheese in the filling. Though it looked pretty and set up perfectly, it wasn't a huge hit. My husband politely asked me not to make this pie again. It's not the recipe's fault, just a personal family preferance.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 492 cal
  • 25%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 68.6 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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