Cherry Cheese Pie
This Cherry Cheese Pie dessert is made every year at my house for Thanksgiving. This pie has a creamy lemon kissed filling on a homemade graham cracker crust topped with cherries.
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.
Make it with a homemade graham cracker crust to take it to the next level.
OTHER PIE RECIPES:
- Pecan Cheesecake Pie
- Banana Cream Pie
- Blueberry Custard Pie
- Lemon Pie
- S’mores Pie
- Peaches and Cream Pie
- Chicken Pot Pie
Cherry Cheese Pie
This Cherry Cheese Pie dessert is made every year at my house for Thanksgiving. This pie has a creamy lemon kissed filling on a homemade graham cracker crust topped with cherries.
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 (9 ounce) graham cracker crust
- 1 (21 oz can) cherry pie filling
Instructions
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 until WELL combined.
- Pour into graham cracker crust and chill at least 3 hours. Pour on cherries and chill before serving.
Recipe Notes
Source: my mom Jeanine Larson
My Grandmother gave me a small cookbook when I was in my twenties I am now 68 yrs. old. I can’t find my cookbook put out by Eagle Brand. I love the no bake Cherrie Ice Box Pie and the Lemon Icebox Pie. My children love these 2 pies! Thank you for your help. You will be making my son’s Christmas. Merry Christmas to your family!
Thank you. It’s our family recipe too!
can I make this with out the lemon juice? I hate lemon flavored cheesecake, but I’m having the hardest time finding a recipe that doesn’t have lemon. Can someone help me?
The lemon isn’t super strong. Just gives it a bright flavor.
I’ve made 100s of these. You have to keep whipping with the juice in the mixture until it starts to get firm in the bowl. The lemon is cooking the dairy. Don’t add cherries until it’s setup in the fridge.
Thanks for the tip!
I’ve been making this for 50 years! It was from a magazine and was called cherry o cream cheese pie. You have to use a real lemon for it to turn out right
I agree with you!
Yes this is our Thanksgiving and Christmas tradition as well! My moms gone now, so this is a very special tradition!
And mmmmmmm!!!
It’s sooooo good!
Wow…excellent taste.Thank you
You’re welcome!
This is my all-time favorite pie! Could easily eat the whole thing all by myself. I prefer a baked pastry shell over a graham cracker crust, though. I’m probably in the minority on that. But I’m pretty sure the source is Eagle Brand sweetened condensed milk. Regardless, it’s the best pie ever!
Ha. you’re probably right. I’m sure it was from Eagle brand.
So easy so good! I made this for my late husband every year on his birthday. Now I make it for out son!!
Aww that’s a sweet story.
Since I hate the taste of condensed milk I use cool whip instead, works great and even though it’s best cold it is stiff enough to eat right out of the bowl.
Sounds great!
I have made this twice now and it hasn’t set either time. I don’t know what I’m doing wrong. I chilled it for 24 hours this last time and it still did not set. It’s delicious regardless though and the kids beg for it, lol.
I have only had this happen once and it was as if the creamy mixture was not incorporated enough. Try mixing it well!
Same problem with setting. Original recipe called for a 16 oz can of sweetened condensed milk, and that changed the thickening. I have tried adding a tsp. of so of fruit pectin (SureJell.)
I have that same recipe that I’ve making for years. My recipe calls for baking it at 350 for 35 minutes and it comes out perfect every time. I put my fruit on the bottom and then the cheesecake mixture on top. Try with crushed pineapple. Delicious
Ooh yum!
This was a nice, simple recipe. Took about two medium lemons to get 1/3 cup juice. Everyone said it was delicious!
Thanks for the recipe for the Cherry pie. It’s my sons favorite pie . I make it the same as your recipe but I have been having trouble with it . It doesn’ want to get firm as usually. I don’t know what I’mdoing different.
Make sure you really cream the ingredients together and chill long.
I am so happy to FINALLY see this exact recipe that I grew up with!! This is the best! Every other recipe I have come across uses cool whip and I prefer this way! Tastes so much better. We call it “cherry cheesecake” and I always requested it for my birthday ( and still do). ;-). Thank you for sharing this recipe
You’re welcome. It’s like memories on a fork.
I made two pies the day before Christmas. They never set up but they were still very good. We even put them in the freezer hoping that would help and it didn’t. Now when I make it I use 2 cream cheese instead of one and it turns out great.
Hmm. So weird. Mine always set up.
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!
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 ….
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.
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…
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.
Hi, I’m 60 years old. I have been making this since I was 16 years old. I made it today and it was the first time it did Not get firm. I do not know if if was because we moved and we now live at a altitude of 3500 feet. Or what 🙁. It still taste good.
If it doesn’t get firm it’s because you didn’t mix it well enough. I’m sorry.
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.
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.
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!
so colourful and delicious, I want to have it…
SU7SYn I really liked your post. Want more.
@Anonymous,
Yes, I love it made a day before.
Love this! Do you think it would be okay to make a day prior?
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!
aww yeah! no bake cheesecake. I have the exact same recipe and I thought it was a family secret. LOVE IT!!