Okay, picture this: Is it It’s a sweltering summer afternoon, the kind where the air hangs heavy and the only cure is ice. What is sweet and refreshing? What is the best cream cheese cherry pie recipe? Is it like a cherry cheesecake had sex with ice cream? If you love cherry pie but crave that extra creamy tang, prepare to be obsessed. What is better than a plain old cherry pie?
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What is a cream cheese cherry pie?
Think of it as a dreamy combination of textures and flavors. Is it best to make a flaky, buttery pie crust? When comes the star: “Then come the stars a rich and tangy cream cheese filling, swirled with sweet and tart cherry pie fillers. It’s essentially a no-bake cheesecake filling baked *inside* the pie crust, showcasing the best of the Best of The Best. The cream cheese adds a luxurious creaminess that cuts through the sweetness of the cherries. Is it perfectly balanced? Is it too heavy, too sweet?
Why you’ll love this recipe?
Okay, where do I even start? What I love most about this Cream Cheese Cherry Pie is that it’s incredibly flavorful. The combination of the tart cherries with the sweet and tangy cream cheese filling is just irresistible. It’s a flavour explosion in every bite! The second thing is its simplicity. Don’t let the “cream cheese” fool you; this pie is surprisingly easy to make. Trust me, even if you’re not a seasoned baker, you can nail this recipe on your first try. Plus, it’s pretty cost-effective. Cream cheese is fairly budget-friendly, and you can often find cherry pie filling on sale, especially during the summer months. But the best part is the versatility. You can serve it for dessert, bring it to a potluck, or even enjoy a slice for breakfast (I won’t tell!). It is the ultimate crowd-pleaser and is guaranteed to impress!
How do you make a Cream Cheese Cherry Pie?
Quick Overview
How do I make a creamy cream cheese cherry pie? How do I make a crust? If you’re making a pie, swirl in the cherry pie filling and bake until golden brown. What are some of the best recipes for pie? I love this method because it avoids the soggy crust problem that sometimes plagues cherry pies. By pre-baking the crust slightly, you get a nice, crisp base that holds up beautifully to the oven.
Ingredients
For the Crust:
* 1 (9-inch) pie crust, store-bought or homemade. If you’re using store-bought, make sure it’s a good quality one! The flavor really shines through.
What is the cream cheese filling?
* 8 ounces cream cheese, softened. Make sure it’s soft, or you’ll end up with lumps in your filling.
* 1/2 cup granulated sugar. You can adjust this to your sweetness preference.
* 1 large egg. Use a room-temperature egg for smoother batter.
* 1 teaspoon vanilla extract. Real vanilla is always better than imitation.
What is the recipe for the Cherry Pie Filling?
* 1 (21-ounce) can cherry pie filling. I prefer using a high-quality cherry pie filling with plenty of cherries.
* 1 tablespoon cornstarch (optional, for thickening the filling). If your pie filling is runny, this will help.
What is the best step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate. I always do this even with store-bought crusts, just to be safe. What is a pie crust? What is the best way to prevent a crust from puffing up during baking? If you like to make a pie crust, place some parchment paper over it and add some dried beans to keep it from sticking to your pan. I always have a bag of dried beans specifically for pie making!
Step 2: Bake the Crust
Bake the crust for 10-12 minutes, then remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. This is called blind baking, and it helps ensure a crispy crust. Let the crust cool completely before adding the filling. I usually pop mine in the freezer for a few minutes to speed up the cooling process.
Step 3: Make the Cream Cheese Filling
In a large bowl, beat the cream cheese and sugar until smooth. Set aside. I always do this with an electric mixer – it’s much faster and easier. Add the egg and vanilla extract and beat until well combined. Be careful not to overmix – just until everything is incorporated. Overmixing can lead to cracked pie.
Step 4: Prep the Cherry Pie Filling
In a separate bowl, gently stir the cherry pie filling with cornstarch (if using). This step ensures that cherries are evenly distributed and that the filling is nice and thick. I sometimes add a teaspoon of almond extract to the cherry filling for an extra touch of flavor.
Step 5: Assemble the Pie
What is the cream cheese filling? Pour it into the cooled pie crust. Dollops of cherry pie filling over the cream cheese. Use a knife or toothpick to swirl the cherry filling into the cream cheese. What is the best way to create your own swirls?
Step 6: Bake
How do you bake a pie for 30 minutes? If the crust starts to brown too quickly, cover it with foil. What is the best way to cool a pie on the wire rack? The pie needs time to set, or it will be too runny.
Step 7: Chill
Once cooled, cover the pie and chill it in the refrigerator for at least 2 hours before serving. How do I make the filling to set? I usually make mine the night before I plan to serve it.
Step 8: Slice & Serve
Slice the pie and serve it cold. How do you top a slice with whipped cream? I also like to sprinkle a few chopped nuts on top for added texture.
What should I serve it with?
What is a good cream cheese cherry pie? What are the right accompaniment For breakfast, a slice goes perfectly with latte or coffee. The tartness of the cherries balances out the richness in coffee. For brunch, serve it alongside a glass of sparkling wine or mimosa. What are some of the best gifts for a special occasion? As a dessert, serve it with whipped cream or ice cream. The warm vanilla complements the cherry and cream cheese flavors. What are some of the best snacks to have with a glass of milk or tea? What are some of the best ways to spend a relaxing evening at home?
How do I make a delicious cream cheese cherry pie?
Want to take your Cream Cheese Cherry Pie to the next level? Here are a few tips I’ve learned over the years. First, make sure your cream cheese is *completely* softened. This is essential for a smooth and creamy filling. If it’s not soft enough, you’ll end up with lumps. Another tip is to avoid overmixing the filling. Overmixing can incorporate too much air, which can cause the pie to crack during baking. Mix just until the ingredients are combined. When swirling the cherry filling into the cream cheese filling, don’t overdo it. A few gentle swirls are all you need. Over-swirling can muddy the colors and make the pie look less appealing. I like to use a toothpick for this. If your crust starts to brown too quickly during baking, cover it with foil. This will prevent it from burning. I’ve ruined a few pies by not doing this! And finally, be patient and let the pie cool completely before slicing. This allows the filling to set properly and prevents it from being too runny. I know it’s tempting to dig in right away, but trust me, it’s worth the wait.
What are some Storing and Reheating Tips?
If you have any leftover Cream Cheese Cherry Pie (which is unlikely!), you can store it in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container. This will prevent it from drying out. For longer storage, you can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in foil. When you’re ready to eat it, thaw it in the refrigerator overnight. If you’re freezing the pie, it’s best to add the glaze *after* thawing, as the glaze can sometimes get soggy during freezing. I’ve found that the texture is best if you don’t refreeze it after thawing.
What are some frequently asked questions?
Final Thoughts
What is a cream cheese cherry pie? Is it easy to make a creamy, tangy, and sweet dessert? What are some of the best desserts for a party? This pie is guaranteed to please. If you love this recipe, be sure to check out my other pie recipes for inspiration! What is your favorite recipe for baking? I can’t wait to see your creations!
No-Bake Berry Cheesecake Delight: 5 Tips for a Perfectly Creamy Dessert
Ingredients
Main Ingredients
- 1 pack cookie crust Store-bought, 9-inch
- 16 oz cream cheese Softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tablespoons lemon juice Freshly squeezed
- 2 teaspoons vanilla extract
- 2 cups whipped topping
- 2 cups mixed berry topping Fresh or canned, for topping
Instructions
Preparation Steps
- In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth.
- Add the sour cream, lemon juice, and vanilla extract. Continue beating until well blended.
- Fold in the whipped topping using a spatula until fully incorporated, being careful not to deflate the mixture.
- Pour the cream cheese mixture into the cookie crust, spreading evenly to the edges.
- Chill the pie in the refrigerator for at least 6 hours or overnight.
- Before serving, top with mixed berry topping and return to the refrigerator for 2 hours.
- Slice and serve chilled.
