Rosie’s Award Winning Cherry Cheese Pie is a favorite family recipe- it is insanely easy and heavy cream, cream cheese, vanilla, confectioner’s sugar and cherries make up the minimal ingredients. It looks gorgeous on any dessert tables, especially for the holidays and could not be more delicious! Get in the kitchen and make this now!
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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!
I mean think about it. This recipe is essentially combining two of the most magical things on earth; cherry 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! And then throw in the fact that you’re combining a few super-common ingredients. It’s pretty hard to screw this pie up (and as we all know, I’m really good at screwing up pies).
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!).
Grandma was very 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. 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.
It really only took about fifteen minutes of my time. I figure it’s my trade-off for buying a frozen pie crust (as we all know from this post, pie crust and I had a bad break up, and I still haven’t fully healed).
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). The cherry-covered top looks incredibly beautiful on any dessert table, especially a holiday dessert table. Consider yourself lucky if you have leftovers, we usually don’t!
Here are some other great holiday desserts:
Rosie's Award Winning Cherry Cheese Pie is a family favorite- it is insanely easy, looks gorgeous on any dessert tables and could not be more delicious! Get in the kitchen and make this now!
15 minPrep Time
15 minTotal Time
Yields 8 servings
- 1 pint of heavy cream
- 1 8 oz. package of cream cheese, softened
- 1 cup of confectioner's sugar
- 1 tsp. of vanilla extract
- 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 of 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)
- In one bowl, beat your heavy cream until it becomes whipped cream, forming nice, fluffy peaks. Set aside.
- In another bowl, beat together the cream cheese, confection's sugar and vanilla extract until well combined.
- Fold the cheese mixture into the whipped cream (I've even run the mixer for a few seconds more to combine it).
- Pour the cheese mixture into your baked and cooled pie crust and smooth the top.
- Arrange the cherries on top of the cheese mixture until the top is fully covered. Refrigerate until you're ready to serve.
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