Cherry Cheese Pie

Grandma Rosie's award winning cherry cheese pie is a favorite family recipe — it's incredibly easy to make and impossible to screw up. If cherry cheesecake and pie had a baby, this would be it! It is so good it will blow your mind... and it's prepped and ready in just 30 minutes.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 654kcal

Author Jessy Freimann

Equipment

Ingredients

1 pint heavy cream
8 ounces 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)
3 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

In one bowl, beat the 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.
Gently fold the cheese mixture into the whipped cream to combine.
Pour the cheese mixture into the baked and cooled pie crust and smooth the top.
Arrange the cherries on top of the cheese mixture in concentric circles until the top is fully covered.
Refrigerate until you're ready to serve.

Video

Notes

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 at how it never stops being funny.

I've found that the only really labor-intensive part of assembling this pie is putting the cherries on. Now you may be tempted 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 (let's 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, some people 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.

This pie is meant to have a soft texture, so don't stress if it doesn't fully set in the fridge! That said, popping it into the fridge for an hour or two will help.

Try other flavored pie fillings. I won't tell Rosie if you don't. Blueberry would be insanely good!

Ingredients to prep ahead- Remember you can fully prep this pie the night before, or go so far as to assemble it! Refer to my tips in the FAQ section for more specific instructions.

Leftovers and storage- Consider yourself lucky if you have leftovers — we usually don't! They'll keep well in an airtight container in the fridge for about 3 days. The cherries may start to bleed into the filling over time, but it will still taste great!

Nutrition