Cherry Topped Lemon Cheesecake Pie
Indulge in the heavenly fusion of tangy citrus and sweet cherries with this Cherry Topped Lemon Cheesecake Pie—a show-stopping dessert that’s as easy to make as it is delicious. Featuring a buttery graham cracker crust, this luscious pie combines the richness of creamy cheesecake with the bright zest of fresh lemon juice and zest, creating the perfect balance of sweet and tart flavors. Topped with a vibrant layer of cherry pie filling, this no-fuss treat is baked to perfection and chilled for a silky-smooth texture. Ideal for special occasions or a weeknight indulgence, this dessert is sure to impress your guests with its stunning presentation and incredible taste. Refrigerate overnight for the best results, and let every bite transport you to dessert bliss! Keywords: lemon cheesecake, cherry topping, graham cracker crust, tangy dessert, easy cheesecake recipe.
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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
- 0.75 cups granulated sugar
- 3 large eggs
- 0.25 cups lemon juice, freshly squeezed
- 1 teaspoons lemon zest
- 1 teaspoons vanilla extract
- 21 ounces cherry pie filling
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until the mixture is evenly moistened.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add 3/4 cup granulated sugar to the cream cheese and beat until well blended.
Add the eggs one at a time, beating after each addition until fully incorporated.
Mix in the lemon juice, lemon zest, and vanilla extract, and beat until the filling is smooth and creamy.
Pour the lemon cheesecake filling into the prepared crust, spreading it evenly.
Bake the pie in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to allow it to set completely.
Once the cheesecake pie is chilled, spread the cherry pie filling evenly over the top.
Slice and serve the Cherry Topped Lemon Cheesecake Pie chilled. Enjoy!
Nutrition Facts
Calories |
4715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 149.3 g | 747% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1246 mg | 415% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 544.1 g | 198% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 411.3 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 708 mg | 54% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1478 mg | 31% | |
*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.
