Rosie’s Award Winning Cherry Cheesecake Pie

Rosie’s Award Winning Cherry Cheesecake Pie is a favorite family recipe- it’s insanely easy to make and impossible to screw up. If cherry cheesecake and pie had a baby, this would be it! It’s is so good it will blow your mind!

Cherry Cheesecake Pie

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Cherry Cheese Pie has been making it’s way to dessert tables at many of our family gatherings for as long as I can remember. For years Grandma Rose would guard this recipe with her life, only sharing it with her inner-most circle.

It wasn’t until her later years that she began sharing it freely, especially after she won an award for this at the Senior Center! And thank goodness because you guys, this pie is no joke! I need you to drop everything you’re doing and make it. This is not a drill. It really is that good!

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I mean think about it. This recipe is essentially combining two of the most magical things on earth; cherry pie (cheese pie?) and cheesecake (if I didn’t already, I’m sure I have your full attention now!). You’re setting yourself up for a win from the get-go. I’m serious when I say this is hands down the best cherry pie recipe even if its actually cream cheese pie with cherry pie filling on top. Semantics.

One thing I love about this recipe is that it’s pretty hard to screw this pie up (and as we all know, I’m really good at screwing up pies). And then throw in the fact that you’re combining a few super-common ingredients. No more spending a million dollars on an ingredient you’ll use half a teaspoon of once and never touch again! Andplusalso, the cherry-covered top looks incredibly beautiful on any dessert table, especially a holiday dessert table.

Tips for making cherry cream cheese pie

• Work smarter not harder and buy a frozen pre-made pie crust.  Spend the time you would have spent battling with homemade pie crust watching The Office on Netflix and marveling about how it never stops being funny.
• Most aspects of this pie can be made ahead. You can bake off the pie crust and mix together the cheese pie filling. Then just assemble the pie the morning of your event and refrigerate until it’s time to serve! You can totally make it the night before as well, I just prefer to do it on the day-of.
• I’ve found that the only really labor-intensive part of assembling this pie is putting the cherries on. Now you may be tempting to just dump a can of cherries on top and call it a day. I was. And one time, many years ago, I actually did. Let me tell you, Rosie had some choice words for me, expressed in a way that only Rosie could (lets just say she really wasn’t one to mince words!). She was clear that you must put the cherries on top one-by-one so that each and every piece of pie was fully covered in all of those delicious cherries.
• For placing the cherries, I find it easiest to start in the middle and build the rest of them around that middle cherry, removing extra syrup before adding each cherry. My mom goes from the outside-in but it’s fine either way.

Anyway, get thee to the kitchen and get this pie going! I like to bake off the crust and mix together the cheese mixture the night before so that all I have to do is assemble it in the morning (although the pie will be just fine if you’ve made it in full the night before). Consider yourself lucky if you have leftovers, we usually don’t!

Video tutorial for making Cherry Cheesecake Pie

Helpful tools:

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Stand mixer or Hand mixer
5. Spatula

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Rosie's Award Winning Cherry Cheesecake Pie

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Rosie's Award Winning Cherry Cheesecake Pie is a favorite family recipe- it's insanely easy to make and impossible to screw up. If cherry cheesecake and pie had a baby, this would be it! It's is so good it will blow your mind!

Course: Dessert

Cuisine: American

Keyword: cherry cheesecake pie

Servings: 8 servings

Author: Rose Scuteri

Ingredients

• 1 pint heavy cream
• 1 8 ounce package cream cheese, softened
• 1 cup confectioner's sugar
• 1 teaspoon pure vanilla extract
• 1 pie crust, baked and cooled (this makes enough cheese filling for a 10 inch pie, but if you make a smaller one, I encourage you to enjoy the leftover filling with graham crackers and the cherry syrup)
• 2 cans cherry pie filling (I like the Duncan Hines Comstock cans that say "extra fruit"- please note that Duncan Hines did not pay me to say that, and they probably don't even know that I mentioned their product. I just really like it)

Instructions

1. In one bowl, beat the heavy cream until it becomes whipped cream, forming nice, fluffy peaks. Set aside.

2. In another bowl, beat together the cream cheese, confection's sugar and vanilla extract until well combined.
   

3. Gently fold the cheese mixture into the whipped cream to combine.
   

4. Pour the cheese mixture into the baked and cooled pie crust and smooth the top.
   

5. Arrange the cherries on top of the cheese mixture in concentric circles until the top is fully covered. 
   

6. Refrigerate until you're ready to serve.
   

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!

Looking for some other easy pie recipes?

• Raspberry Lemon Icebox Pie
• No Bake Peanut Butter Pie
• Black Forest Ice Cream Pie

You can find a full index of my recipes here.

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