Cherry Cheese Pie

This pie screams TRADITION. Imagine Tevye from Fiddler on the Roof shimmying and singing “Tradition”. That kind of tradition. From as long as I can remember my family has made this pie for Thanksgiving. Most times we bypass the plates. Us Larson girls just grab a fork and minutes later…GONE. It’s not gourmet. I don’t even like cherries so I scrape them off. Oh, but it’s so delicious. It takes me right back to my mom’s kitchen.

Cherry Cheese Pie

Ingredients

  • 1 8 (oz) package cream cheese, softened.
  • 1 (14 oz) can Eagle Brand sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 (6 oz) ready made graham cracker crumb pie crust or homemade graham cracker crust
  • 1 (21 oz) can cherry pie filling

Instructions

  1. In large mixing bowl , beat cream cheese until fluffy. If your cream cheese isn't soft enough you will get lumps. Gradually beat in sweetened condensed milk until smooth. Mix in lemon juice and vanilla.
  2. Pour into graham cracker crust and chill at least 3 hours. Pour on cherries and chill before serving.

Notes

Source: my mom Jeanine Larson

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Comments

  1. aww yeah! no bake cheesecake. I have the exact same recipe and I thought it was a family secret. LOVE IT!!

  2. A friend of mine just introduced me to your blog and I recognized this pie right away! Tradition is right. My mom always made this for my dad on his birthday and now I make this for my coworkers on their birthdays. Everyone loves this and it’s so easy!

  3. Love this! Do you think it would be okay to make a day prior?

  4. @Anonymous,
    Yes, I love it made a day before.

  5. SU7SYn I really liked your post. Want more.

  6. so colourful and delicious, I want to have it…

  7. This is my husband’s favorite childhood dessert that his mom who passed away a few years ago made. I have the recipe scribbled down from memory on a scrap piece of paper but have always questioned if it was correct. I’m glad to have the recipe now. Thank you for posting this!

  8. WOW! Just came across this on Pinterest. I was shocked to see that it was the exact same recipe as my Grandma’s. I’m with the other girls … thought this was an old family recipe.

  9. I make this every year for Thanksgiving and Christmas (I took over the tradition from my mom who had taken it over from her mom). Absolutely amazing with and without cherries! I make my crust rather than buying one.

  10. what if i dun have the graham cracker crumb pie crust coz i stay in india n i guess u dun get d crust here plz help……..n i love d way it looks n want 2 try wt alternative cn i use……n cn u also temme hw did u make d cherry sauce ….

    • Christy {The Girl Who Ate Everything} says:

      I bought the cherries in sauce in a can. The graham cracker crust can be made by scratch: 1 1/2 cups graham crackers, 3 tablespoons sugar, and 6 tablespoons melted butter.

      • What size of pan does this graham crumb recipe fit? thankyou for your reply.

        • Christy {The Girl Who Ate Everything} says:

          A 6 inch pie pan. Thanks.

          • Hi there,

            Is the cream cheese filling supposed to be quiet loose? I made it exactly per recipe, but added 1 cup of powdered sugar to it (because I did not think it was meant to be without?). My cheesecake turned out to be very loose. I tried it after 2 hours. Do I have to wait overnight?
            I put raspberry yello and raspberries on top. That is what “held” it together a bit…

          • Christy {The Girl Who Ate Everything} says:

            You want your cream cheese soft but not too soft or your filling will be wet. The filling is wet but should be firm after chilling for a couple of hours.

  11. A coworker asks me to make this pie for her and her family on a regular basis because it’s a family favorite and she doesn’t bake. I’m almost embarrassed to tell her how easy it is to make!