Cherry Cheesecake Pie
Ingredients
- 1 9-inch prepared graham cracker crust
Cheesecake Batter:
- 16 ounces (454 g) full fat cream cheese (see note)
- ¼ cup (57 g) sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 14-ounce can (400 g) sweetened condensed milk
Cherry Pie Topping:
- 5 to 6 cups (680-825 g) pitted frozen sweet cherries (see note)
- ½ to 1 cup (106 - 212 g) granulated sugar (depending on how sweet you want it; I usually use about 3/4 cup)
- ¼ cup water
- ¼ cup (37 g) cornstarch
- 2 tablespoons fresh lemon juice
Instructions
- For the cheesecake batter, in a large bowl, add the cream cheese and beat with a mixer (stand mixer or handheld electric mixer) until the cream cheese is light and fluffy, about a minute.
- Add the sour cream, lemon juice, and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
- With the mixer running, gradually add the sweetened condensed milk and mix on medium speed until thick and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
- Pour the batter into the prepared graham cracker crust and spread evenly. Refrigerate at least four hours or up to 24 hours. (The batter will firm up a bit as it chills.)
- For the cherry pie topping, combine all the ingredients in a medium saucepan. Stir well to combine.
- Bring to a gentle simmer over medium heat, stirring often. Cook for 5-10 minutes, stirring to prevent sticking, until the cherries have softened and the mixture has thickened. Let cool to room temperature before using.
- Spread the cooled cherry pie topping over the chilled cheesecake. Refrigerate until ready to serve (or serve immediately). This is a soft set cheesecake, so don't worry too much if it the slices aren't picture perfect.
Notes
Cream Cheese: this recipe needs full fat cream cheese - not light or neufchatel. The lightened up cream cheese will make the filling too runny.
Cherries: frozen tart cherries can be used - double the sugar if using. Fresh cherries can also be used in place of frozen - increase water to 1/3 or 1/2 cup if using. You can also sub your favorite store bought cherry pie filling for the homemade cherry pie topping.