The Ultimate Cherry Cheesecake Pie: A Timeless Classic Dessert Recipe
Discover the delightful synergy of a rich cheesecake and a vibrant cherry pie, perfectly encapsulated in this classic Cherry Cheesecake Pie. Originally submitted as “Cheese Cake Cherry Pie” (note the two distinct words for cheesecake) into one of the esteemed Pillsbury Bake-Off competitions, this recipe has truly stood the test of time, charming generations of dessert enthusiasts. While the exact year of its debut remains somewhat a mystery, its enduring popularity is undeniable, leading to numerous updates and revisions over the decades. This unique dessert masterfully combines a tender, buttery shortbread crust with a luscious cherry filling, all crowned by a luxurious, creamy cheesecake layer. It’s a dessert that offers the best of both worlds – the fruity zest of pie and the rich indulgence of cheesecake – making it a staple for family gatherings, holiday tables, and any occasion that calls for something truly special.
The Irresistible Allure of Cherry Cheesecake Pie
What makes Cherry Cheesecake Pie so profoundly appealing? It’s the harmonious blend of textures and flavors. The initial bite delivers the satisfying crumble of a golden shortbread crust, setting the stage for the burst of sweet and tart cherries. This fruity layer then seamlessly transitions into the smooth, tangy, and rich cream cheese topping, which bakes to a velvety perfection, reminiscent of a classic cheesecake. This multi-layered experience ensures every forkful is a journey through complementary tastes and sensations. It’s a versatile dessert that feels both homemade and sophisticated, making it ideal for casual weeknight treats or as the grand finale to an elaborate dinner party. Its vibrant red cherry filling peeking through the creamy white topping also makes it visually stunning, a true showstopper on any dessert spread.
Cherry Cheesecake Pie: A Recipe with Enduring Variations
Like many beloved classic recipes, the Cherry Cheesecake Pie has inspired countless variations, each offering a unique twist while staying true to the dessert’s core appeal. Over the years, I’ve encountered and experimented with several delightful versions. Some recipes opt for a crisp graham cracker crust, providing a distinct texture and flavor profile that pairs wonderfully with the creamy cheesecake. Others, like our favored rendition, feature a classic shortbread crust, which lends a rich, buttery foundation that truly elevates the overall experience. When it comes to the filling, convenience is often a factor; some bakers prefer to use ready-made cherry pie filling for a quick assembly, while purists might choose to craft their own from canned or even fresh cherries, allowing for greater control over sweetness and tartness. My personal recipe, honed over many batches, embraces the ease and deliciousness of an easy shortbread crust paired with a filling made from high-quality canned cherries, specifically Trader Joe’s or Aldi Dark Morello Cherries, known for their deep flavor and perfect balance of sweet and tart notes. These variations highlight the adaptability of this pie, allowing every home baker to personalize it to their taste and pantry.
Crafting the Perfect Shortbread Crust for Your Pie
The foundation of any great pie is its crust, and for our Cherry Cheesecake Pie, a tender shortbread crust is simply unparalleled. This particular crust is designed for ease and flavor, requiring minimal effort but delivering maximum impact. Unlike traditional pie crusts that can be finicky to roll out, this shortbread version is a press-in style, making it incredibly beginner-friendly. The rich butter content ensures a wonderfully crumbly and melt-in-your-mouth texture that perfectly complements the fruit and cream cheese layers. Below, you can see the crust prepared and ready for its initial bake in a beautiful Emile Henry pie plate. Given that this is a deep-dish plate, the crust doesn’t need to extend all the way to the very top edges, creating just enough of a buttery wall to hold the generous layers of filling and topping.
The Luscious Cherry Filling: A Burst of Flavor
The cherry filling is the heart of this delightful pie, providing that essential fruity counterpoint to the rich cheesecake. The original Pillsbury recipe specified a “No. 2 can” of cherries, which typically contained about 20 ounces. However, modern canned cherry sizes generally range from 14 to 16 ounces, making it a bit tricky to match the original quantity without buying multiple cans. To simplify this, I’ve found that using a single 24 oz jar of Trader Joe’s Dark Morello Cherries works perfectly. These cherries are fantastic for their deep, slightly tart flavor, which is crucial for balancing the sweetness of the other components. The key to a good filling isn’t just the quantity of cherries, but also ensuring you can render enough liquid (about 6 ounces) to create a thick, glossy sauce, while still having at least 1 ½ cups of plump, solid cherries to stir in. Whether you choose sour (tart) or sweet cherries, adjusting the sugar content in the filling to your preference is always a good idea. A hint of lemon juice can also brighten the flavors and enhance the tartness of the cherries, creating a truly irresistible filling.
Creating the Creamy Cheesecake Mixture
Once your buttery shortbread crust is par-baked and generously spread with the luscious cherry filling, it’s time to add the crowning glory: the creamy cheesecake mixture. This layer is what transforms a simple cherry pie into a decadent Cherry Cheesecake Pie. The process is straightforward yet crucial for achieving that signature smooth texture. You’ll beat together softened cream cheese, granulated sugar, a large egg, and a touch of vanilla extract until the mixture is completely smooth and wonderfully thick. The softened cream cheese is key here, as it ensures there are no lumps and that it blends effortlessly into a silky topping. This rich and tangy mixture is then carefully spread over the cherry layer, creating a beautiful contrast. The original recipe suggested leaving a slight gap or a 3-inch circle in the middle, and I believe this was primarily for aesthetic purposes. In its initial conception, this pie wasn’t typically garnished with whipped cream, so the exposed cherry center would have provided a lovely visual detail. Even with modern garnishes, this technique still adds a nice touch of rustic charm to the finished dessert.
The Grand Finale: Baking and Garnishing Your Masterpiece
After assembling the three delightful layers—the shortbread crust, the cherry filling, and the creamy cheesecake topping—your pie is ready for its final bake. The oven’s heat works its magic, transforming the individual components into a cohesive and incredibly flavorful dessert. The crust becomes perfectly crisp, the cherry filling sets into a jam-like consistency, and the cream cheese mixture bakes into a firm, yet silky cheesecake layer. Once baked, the most critical step for optimal flavor and texture is to allow the pie to cool completely, and then to chill it thoroughly in the refrigerator. This ensures the cheesecake layer is fully set and firm, making for clean slices and a more enjoyable eating experience. In my humble opinion, while delicious on its own, a Cherry Cheesecake Pie truly shines with a thoughtful garnish. Below, you can see what it looks like straight out of the oven and after cooling. It’s perfectly good, but definitely benefits from that extra touch.
A simple dollop or a generous spread of sweetened whipped cream is the classic choice, adding an ethereal lightness and complementary sweetness. On this particular occasion, I opted for a more relaxed approach, skipping the piping bag and simply spreading the whipped cream evenly over the top. To enhance both the visual appeal and the flavor, I then scattered a few extra fresh (or well-drained canned) cherries and a sprinkle of graham cracker crumbs. The crumbs add another layer of texture, mimicking a graham cracker crust even though our base is shortbread. Other delightful garnishes could include chocolate shavings, a drizzle of chocolate sauce, toasted nuts, or even a dusting of cocoa powder. Experimentation is encouraged to find your perfect finish!
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Full Recipe: Cherry Cheesecake Pie
Ready to create this incredible Cherry Cheesecake Pie yourself? Here is the detailed recipe, adapted from the classic “Cheese Cake Cherry Pie” and optimized for modern ingredients and methods. Follow these steps for a dessert that’s sure to impress!
Cherry Cheesecake Pie
Anna
Pin Recipe
Ingredients
Crust:
- 8 tablespoons butter, softened (114 grams)
- 2 tablespoons sugar (25 grams)
- ⅛ teaspoon salt increase to ½ teaspoon if using unsalted butter
- 1 cup sifted all-purpose flour (127 grams)
Filling:
- 20 ounces of canned sour tart cherries (See note)
- ½ cup sugar (100 grams)
- 3 tablespoons flour
- 1 teaspoon of lemon juice optional
Cheesecake Mixture:
- 6 oz softened cream cheese (170 grams)
- 1 large egg
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Garnish: Sweetened whipped cream as needed
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch pie dish to prevent sticking and ensure a perfect crust.
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Begin by preparing the delicious shortbread crust. In a mixing bowl, beat together the softened butter, 2 tablespoons of sugar, and salt until light and fluffy. Gradually add the sifted all-purpose flour, blending until just combined and a crumbly dough forms. To help it come together, dampen your fingers with a little water and then firmly press the mixture evenly into the bottom and gently up the sides of your 9-inch round pie pan. If you’re using a deep-dish pie dish, you only need to press the crust about two-thirds of the way up the sides, forming a sturdy enough wall to contain the filling without being excessively thick.
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Now for the flavorful filling: Drain the canned cherries thoroughly, making sure to reserve ¾ cup of the liquid. Set the drained cherries aside. In a medium saucepan, combine ½ cup of sugar and 3 tablespoons of flour, mixing them well. Gradually whisk in the reserved ¾ cup of cherry liquid until smooth. Cook this mixture over medium heat, stirring constantly with a whisk or spoon, until it thickens to a glossy, pudding-like consistency. Remove the saucepan from the heat. Taste the thickened sauce; if you prefer a more tart flavor, stir in 1 teaspoon of lemon juice. Finally, gently fold in the drained cherries and carefully pour this luscious cherry filling into the prepared pie shell. Bake the pie at 350 degrees F (175 degrees C) for 15 minutes to allow the crust to par-bake and the filling to start setting.
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While the crust and cherries are baking, prepare the creamy cheesecake topping. In a clean mixing bowl, combine the softened cream cheese and the ⅓ cup of sugar. Beat with an electric mixer until the mixture is completely smooth and free of any lumps. Add the large egg and vanilla extract, then continue to beat until the topping is thick, creamy, and well-combined. Do not overmix once the egg is added.
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Carefully remove the partially baked pie from the oven. Gently spread the prepared cheesecake topping over the warm cherry filling. If desired, follow the traditional method and leave a 3-inch circular gap in the middle, allowing some of the vibrant cherry filling to peek through for a beautiful visual effect. Return the pie to the oven and continue to bake for an additional 30 minutes, or until the cheesecake topping is set and lightly golden around the edges.
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Once baked, remove the pie from the oven and let it cool completely on a wire rack at room temperature. This is crucial for the cheesecake layer to fully set. After it has cooled to room temperature, transfer the pie to the refrigerator and chill thoroughly for at least 4 hours, or preferably overnight. Before serving, generously spread or elegantly pipe sweetened whipped cream over the top for a decadent finish. You can also add a few extra cherries or a sprinkle of graham cracker crumbs for added visual appeal and texture.
Notes
Expert Tips for a Flawless Cherry Cheesecake Pie
Achieving a perfect Cherry Cheesecake Pie is within reach with a few expert tips. Firstly, ensure all your dairy ingredients, especially the butter for the crust and the cream cheese for the topping, are properly softened to room temperature. This will guarantee a smooth, lump-free mixture and a tender, easy-to-press crust. When making the cherry filling, stirring constantly is key to prevent scorching and ensure even thickening. Don’t be afraid to adjust the lemon juice in the filling based on the sweetness of your cherries – a little extra tartness can truly make the flavors pop. For the cheesecake layer, avoid overmixing once the egg is added; beat just until combined and thick to maintain a creamy texture. Lastly, patience during the cooling and chilling phases is paramount. Rushing this step can result in a soft, crumbly pie. A fully chilled pie will slice beautifully and offer the best texture and flavor experience. Preparing it a day in advance also allows the flavors to meld and deepen, making it even more delicious.
Conclusion: Your New Favorite Dessert Awaits!
The Cherry Cheesecake Pie is more than just a dessert; it’s a celebration of flavors and textures, a culinary bridge between a classic fruit pie and a rich, creamy cheesecake. Its origins in the esteemed Pillsbury Bake-Off are a testament to its timeless appeal and innovative combination. Whether you’re a seasoned baker or just starting your culinary journey, this recipe offers a rewarding experience, culminating in a dessert that’s both comforting and elegant. The crisp shortbread crust, the vibrant, tart cherry filling, and the smooth, decadent cream cheese topping create an unforgettable symphony of tastes that will leave everyone craving another slice. Perfect for holidays, special occasions, or simply a delightful weekend treat, this Cherry Cheesecake Pie is destined to become a cherished recipe in your collection. Bake it, share it, and savor every delicious moment!