Cherry Cheesecake Pie
Indulge in the irresistible allure of this Cherry Cheesecake Pie, a dessert that blends the velvety richness of classic cheesecake with the vibrant tang of juicy cherries. Built on a buttery graham cracker crust, this crowd-pleasing pie features a luscious, creamy filling made with softened cream cheese, a hint of vanilla, and perfectly balanced sweetness. Finished with a generous layer of cherry pie filling, it’s a stunning dessert perfect for any occasion. With just 20 minutes of prep time and a simple 9-inch pie dish, this recipe is approachable yet elegant, making it ideal for novice bakers and experts alike. Serve it chilled for a refreshing treat that’s equal parts decadent and delightful. Keywords: Cherry Cheesecake Pie, creamy cheesecake, graham cracker crust, fruit topping, easy dessert recipe, holiday desserts.
TITAN HAUS
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 21 ounces Cherry pie filling
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust mixture evenly into a 9-inch pie dish, covering the bottom and sides. Use the back of a spoon or the bottom of a glass to press firmly.
Bake the crust in the preheated oven for 8 minutes. Remove and let it cool slightly while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract to the cream cheese, and continue beating until well-combined and smooth.
Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overbeat to avoid air bubbles in the filling.
Pour the cheesecake filling into the pre-baked crust, smoothing the top with a spatula.
Bake the cheesecake pie in the oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and allow the pie to cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
Once chilled, spoon the cherry pie filling evenly over the top of the cheesecake layer.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 45.5 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
