Cherry Cheesecake Pie Recipe



Cherry Cheesecake Pie Recipe

This cheesecake pie features the intense flavor of dried cherries beneath a rich blanket of cream cheese filling...all nestled in a buttery crust!
Course Dessert
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 55 minutes
Total Time 2 hours 15 minutes
Servings 8 servings


  • Crust:
  • 1 stick butter
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 large egg yolk *white reserved
  • 2 tablespoons water
  • 1 teaspoon vanilla or almond extract
  • 1 3/4 cups flour
  • Ingredients for Cherry Filling:
  • 1 cup dried cherries sweet or sour
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • Ingredients for Cheesecake:
  • 16 oz. cream cheese at room temperature.
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch or flour
  • 2 large eggs
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract or 2 drops bitter almond oil both optional


  • Preparation of Crust: Beat the butter, sugar and salt until fluffy, then add the egg yolk, water and flavoring.
  • Stir in the flour and mix until well incorporated.
  • Press the crust into the bottom and up the sides of a deep 9-inch pie pan. Chill for 30 minutes.  Remove from fridge and use pie weights or your favorite method to weigh the crust down.
  • Bake the crust in a preheated 375 degree F. oven for 16 to 18 minutes, until it's a light, golden brown.  Remove pie weights and set it aside to cool.
  • Preparation of Filling:   Mix the dried cherries, sugar and cornstarch/flour in a small saucepan. Add water and bring to a boil, then set aside.
  • Preparation of Cheesecake: Slowly blend the cream cheese with the sugar and salt. When smooth, add the cornstarch/flour and flavorings. Stir in the whole eggs and the reserved egg white, then the cream.
  • Spread the cherry filling into the baked crust, then top with the cheesecake batter. Bake the pie in a preheated 325 degrees F. oven for 30 to 35 minutes, until it's barely set.
  • Turn the oven off and let the pie sit in the oven with the door propped open for 20 minutes, then remove it from the oven and cool to room temperature. Refrigerate for several hours before serving. Garnish with whipped cream and sliced toasted almonds, if desired.

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