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Cherry Cheesecake Pie

Cherry Cheesecake Pie is adapted from a Bake-Off recipe called "Cheese Cake Cherry Pie".
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness

Ingredients

Crust:

  • 8 tablespoons butter softened
  • 2 tablespoons sugar
  • 1/8 teaspoon salt increase to 1/2 teaspoon if using unsalted butter
  • 1 cup sifted all-purpose flour 4.5 oz

Filling:

  • 20 ounces of canned sour tart cherries (See note)
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon of lemon juice optional

Topping:

  • 6 oz softened cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

Garnish: Sweetened whipped cream as needed

    Instructions

    • Preheat oven to 350 degrees F. Grease and flour a 9 inch pie dish.
    • Make the crust first. Beat together butter, 2 tbsp sugar and salt. Add flour; blend well. Dampen fingers with a little water and press mixture into bottom and up the sides of a 9" round pie pan. If using a deep dish pie dish, only press about 2/3 of the way up the sides -- just enough to build a little wall.
    • Filling: Drain cherries and set them aside, reserving 3/4 cup of liquid. Combine 1/2 cup sugar and 3 tbsp flour in sauce pan. Add the 3/4 cup liquid; mix well. Cook over medium heat, stirring constantly until thick. Remove from heat. Taste, and if not tart enough add lemon juice. Stir in cherries and pour into the pie shell. Bake at 350 for 15 minutes.
    • Topping: While crust and cherries bake, combine softened cream cheese and sugar and beat until smooth. Add egg and vanilla and beat until thick.
    • Spread cheesecake topping over partially baked pie, leaving a 3 inch circle in the middle. Bake for 30 minutes.
    • Cool completely and chill thoroughly. Spread or pipe whipped cream over the top.

    Notes

    The original recipe calls for 1 "No. 2" can of sour pie cherries. A "No. 2" can is about 20 ounces and most containers these days have 15 oz. I use Trader Joe's Morello Cherries from a 24 oz jar. I use 3/4 cup of syrup from the jar and all the remaining cherries.