Sometimes the simplest things are the best. Cherry Cheese Pie is just that. The combination of the crust, creamy filling and cherry topping is pretty perfect.
You can make with a pastry crust or a graham cracker crust. We’ve made it with a pastry crust for about 30 years. In 1996 we were new to the community of Monmouth, Oregon. The Burton family invited our family over for Thanksgiving. Goldie Burton made this Cherry Cheese Pie that we loved. It has now made an appearance at all our Thanksgivings ever since.
To make the Graham Cracker Crust –
Mix the graham cracker crumbs, brown sugar and butter together.
Press the crumbs into the pie pan and bake for 9-10 minutes at 350 degrees. Cool completely before filling.
Whip the cream. In a separate bowl mix the cream cheese and powdered sugar.
Gently fold together.
Spread the filling into the cooled pie crust.
Cover and chill till ready to serve. It is best to chill for at least an hour. Top it with the cherry pie filling before serving. Cover and chill any leftovers in the refrigerator.
Beautiful and delicious! Enjoy!
If you love this recipe, then check out these others –
- Cherry Pie Bars
- Blueberry Sour Cream Pie
- Strawberries & Cream Bars
- Peaches & Cream Dessert
- Raspberry Cream Pie
- Banana Cream Pie
- Rhubarb Custard Cream Bars
Cherry Cheese Pie
Equipment
- 1 8 or 9 inch pie pan
Ingredients
Crust – make or purchase a graham cracker crust or pastry crust.
- 1¼ cup graham cracker crumbs
- 3 Tbsp brown sugar
- 7 Tbsp butter, melted
Pie Filling
- 1 pint whipping cream **2 cups
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 21 ounce cherry pie filling
Instructions
Crust
- **Make this graham cracker crust or the pastry crust on the recipe card below. OR you may purchase a graham cracker or pastry crust.
- Preheat oven to 350°.
- Stir together the graham cracker crumbs, brown sugar and melted butter. Mix well.
- Pour into the pie pan. Use a spoon to press evenly on the bottom and sides of pie pan.
- Bake for 9-10 minutes. Cool completely.
Filling
- Whip the cream until stiff peaks are formed. Set aside.
- In a separate bowl mix together the cream cheese and powdered sugar.
- Gently spoon into the whipped cream. Use a spatula to fold together until mixed.
- Spoon the filling into the cooled pie crust and spread evenly.
- Spread the cherry pie filling on top. Chill for 30 minutes.
Basic Pie Crust
Ingredients
Single Crust
- 1 1/4 cup flour
- ½ tsp salt
- 1/3 cup Crisco shortening, chilled
- 4-6 Tablespoons Ice water
Double Crust
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening chilled
- 5-9 Tablespoon ice water
Instructions
- In large bowl, blend flour and salt.
- Cut shortening into flour mixture with pastry cutter or fork until the consitency of coarse crumbs.
- Stir in water 1 to 2 tablespoons at a time until dough just holds together and not crumbly.
- Divide dough in half and wrap each in cling wrap. Refrigerate for 30 minutes. (I usually skip this step.) Each will make one crust, top or bottom.
For One Crust Pie
- Roll out dough on lightly floured surface to about 2 inches larger than pie plate.Using pancake turner, roll the dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
- Trim edges about 1/4 inch over ridge. Fold extra crust underneath and crimp.
- For a pre-baked crust, heat oven to 425°. Prick pie shell all over with a fork.
- Bake on lowest oven rack for 15 minutes.
For Two Crust Pie
- Roll out dough on lightly floured surface to about 2 inches larger than pie plate.
- Using pancake turner, roll dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
- Trim edges about 1/4 inch over ridge.
- Fill pie crust.
- Roll out top on lightly floured surface.
- Using a butter or steak knife, cut vents into crust.
- Carefully load onto rolling pin and unroll over top.
- Trim edges just a bit larger than the bottom crust.
- Fold under top crust with bottom crust onto the ridge of the pan. Crimp edges.