Cherry Cream Cheese Pie
This Cherry Cream Cheese Pie is a vintage favorite made with a buttery graham cracker crust, creamy cheesecake filling, and a sweet cherry topping. It’s easy, elegant, and perfect for holidays or any occasion!
Servings: 8 servings
Equipment
- 8-inch Pie Plate (for baking the pie)
Ingredients
CRUST:
- 1½ cups finely ground graham cracker crumbs
- ⅓ cup granulated white sugar
- 6 tablespoons butter, melted
PIE FILLING:
- 14 ounces cream cheese, at room temperature
- One 14-ounce can sweetened condensed milk
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 21 ounces canned cherry pie filling, chilled
Instructions
PREPARE THE CRUST:
- Preheat the oven to 375℉. Mix graham cracker crumbs, sugar and melted butter until well blended . Press the mixture into an 8-inch pie plate. Bake for 7 minutes. Cool.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Beat in the lemon juice and the vanilla.
- Scrape the cream cheese filling into the baked pie crust and smooth evenly. Chill until set- about 4 hours. Top with the desired amount of cherry pie filling. Chill again. Then cut and serve.
Nutrition
Serving: 1slice | Calories: 596kcal | Carbohydrates: 72g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 404mg | Potassium: 369mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1214IU | Vitamin C: 8mg | Calcium: 213mg | Iron: 1mg