Cherry Cream Cheese Pie Tips
Can I put other fruit in this cream cheese pie?
Many fruity pie fillings can slide into this cream cheese pie, including blueberries, strawberries and rhubarb. Make your own from scratch, or choose a can of your favorite flavor. Ultra-juicy fruit like raspberries and blackberries may stay a bit runny, so pair them with a denser fruit like sliced peaches. Keep soft fruit fillings below the cheese, instead of choosing our layer-swap variation, to help control any juiciness.
How can I avoid a runny cherry cream cheese pie?
To avoid a runny pie if you used a homemade cherry filling, let the filling cool completely before spreading it into the pie. If you open a can of store-bought filling only to find it overly syrupy, use one of these tricks to make cherry pie filling taste homemade—and to thicken it.
How can I avoid a lumpy cherry cream cheese pie?
For a lump-free pie, beat the cream cheese until it’s completely smooth. The best way to achieve this is to soften the cream cheese at room temperature before mixing it with the other filling ingredients. If the cheese still feels too stiff to mix with a wooden spoon, try using a hand mixer or a stand mixer with a paddle attachment. Run the mixer at its lowest speed to avoid whipping air into the cheese.
Ingredients
3/4 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter, softened
1 can (21 ounces) cherry pie filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Directions
1
Preheat oven to 350°. In a small bowl, combine flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the side of a 9-in. pie plate. Bake until lightly browned, 10-12 minutes. Pour pie filling into crust.
2
In a large bowl, beat cream cheese, remaining 1/3 cup sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center.
3
Bake until edge begins to brown, 30-35 minutes. Cool on a wire rack. Refrigerate pie for several hours before serving.
Nutrition Facts
1 piece: 329 calories, 16g fat (10g saturated fat), 67mg cholesterol, 232mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 4g protein.
ADVERTISEMENT
