There’s nothing quite like a slice of creamy cheesecake—except when it’s finished with a generous spoonful of cherry pie filling. For the brightest flavor, make the cherry filling from scratch; it’s quick and simple, and it elevates the whole dessert.
My husband recently surprised me with two bags of fresh sweet cherries—perfect timing for my pregnancy cravings. Fresh cherries inspired thoughts of cherry pie, and before long I was imagining a cherry cheesecake. That craving turned into this recipe, and it was so good I had to share it.
Confession: I tested this cherry cheesecake pie several times. Combining cheesecake and cherry pie is straightforward, but I experimented to get the texture and flavor just right.
I used frozen cherries for the pie filling because they hold up well when cooked, and thought about adding fresh cherries to the cheesecake batter. The flavor was pleasant, but blending fresh cherries into the batter changed the cheesecake’s appearance—what began as a bright white batter became a muted color. For the cleanest look and the best presentation, keep the cheesecake batter plain and pile the homemade cherry filling on top.
Homemade cherry pie filling is the star here. It’s fast to make and rewards the few minutes you spend stirring it on the stove. The balance of sweet cherries, lemon, and a touch of almond makes a glossy topping that complements the creamy cheesecake perfectly.
Cherry Cheesecake Pie
Ingredients
For crust:
- 9 full sheets (150 g) graham crackers
- 2 tablespoons (30 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, melted
For cheesecake filling:
- 16 oz (450 g) cream cheese softened, full-fat, brick-style
- 1 cup (300 g) sweetened condensed milk
- 2 large eggs at room temperature
- 2 tablespoons (30 g) all-purpose flour
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- ¼ teaspoon table salt
For cherry pie filling:
- 4 cups pitted sweet cherries fresh or frozen
- ½ cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- ¼ teaspoon table salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
To make the crust
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In a food processor, pulse the graham crackers until they form fine crumbs.
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Add the sugar and melted butter, then pulse until the crumbs are evenly moistened.
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Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate while preparing the filling.
To make the cheesecake filling
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Preheat the oven to 350°F (175°C).
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In a mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 2 minutes.
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Add sweetened condensed milk, eggs, flour, lemon juice, vanilla, and salt. Mix until smooth and well combined.
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Pour the cheesecake mixture into the prepared crust.
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Bake 45–50 minutes, until the edges are set and the center is slightly wobbly. Cool on a wire rack for 2 hours, then refrigerate at least 2 more hours to set completely.
To make the cherry pie filling
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Place the cherries in a medium saucepan over medium heat (no need to thaw if frozen) and bring to a boil.
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In a small bowl, whisk together the sugar, cornstarch, and salt.
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Stir the sugar mixture, vanilla, almond extract, and lemon juice into the boiling cherries. Mix well.
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Reduce heat to low and simmer, stirring frequently, until thickened, about 4–5 minutes. Remove from heat and let cool briefly.
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Cover and refrigerate the filling until you are ready to assemble the pie.
To assemble the pie
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Spread the chilled cherry pie filling over the cooled cheesecake. For the creamiest texture, let the finished pie sit at room temperature for a short while before serving.
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