Cherry Cheese Pie

This Cherry Cheese Pie is made every year at my house for Thanksgiving. This Cherry Cheese Pie is made every year at my house for Thanksgiving.

This pie screams TRADITION. Imagine Tevye from Fiddler on the Roof shimmying and singing “Tradition”. That kind of tradition.This Cherry Cheese Pie is made every year at my house for Thanksgiving.
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
Prep Time
22 hrs 2 mins
Cook Time
22 hrs 2 mins
Author: Christy Denney
  • 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
  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.
Recipe Notes

Source: my mom Jeanine Larson

This Cherry Cheese Pie is made every year at my house for Thanksgiving.

Speak Your Mind



  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!

  12. Cindy Christo says:

    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.

  13. 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

  14. Joetta Tucker says:

    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.

  15. This was a nice, simple recipe. Took about two medium lemons to get 1/3 cup juice. Everyone said it was delicious!

  16. 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

  17. 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.

  18. 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.