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Cherry Cheesecake Pie

Servings: 12 servings
Author: Shinee
Nothing is better than a slice of creamy cheesecake, unless it's topped with delicious cherry pie filling. For the best flavor, make the cherry pie filling from scratch. It's incredibly easy!!
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For crust:

  • 9 full sheets of graham crackers about 150gr cookies
  • 2 tablespoons sugar
  • 5 tablespoons 70gr unsalted butter, melted

For cheesecake filling:

  • 16 oz 450gr cream cheese, softened (Brick-style, full fat version)
  • 1 cup 300gr sweetened condensed milk
  • 2 large eggs at room temperature
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt

For cherry pie filling:

  • 4 cups pitted sweet cherries fresh or frozen
  • ½ cup 100gr sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • To make the crust, in a food processor process graham crackers  until fine crumbs form.
  • Add sugar and melted butter and pulse until the crumbs are evenly moistened.
  • Transfer the crumbs into a 9-inch pie pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.
  • Preheat the oven to 350°F (175°C).
  • To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until nice and fluffy on medium speed, about 2 minutes.
  • Add sweetened condensed milk, eggs, flour, lemon juice, vanilla extract and salt. Continue to mix until well combined.
  • Pour the cheesecake mixture into the prepared pie crust.
  • Bake it for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on wire rack for 2 hours. Then refrigerate to set completely for at least another 2 hours.
  • To make the cherry pie filling, place the cherries (if frozen, no need to thaw in advance) in a medium saucepan over medium heat. Bring it to a boil.
  • In a separate bowl, mix together sugar, cornstarch and salt.
  • Add sugar mixture, vanilla extract, almond extract and lemon juice into the boiling cherries. Mix well.
  • Reduce the heat to low and simmer the cherry mixture stirring frequently until thickened, for 4-5 minutes. Remove from heat and cool for a few minutes. Cover with plastic wrap and refrigerate until ready to assemble.
  • To assemble the pie, spread the cherry pie filling over the chilled cheesecake and serve. (I find the cheesecake pie is best when served slightly at room temperature. It tastes creamier.)