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Cherry Cheese Pie
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Vintage Recipe
Cherry Cheese Pie
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Cherry Cheese Pies combine the best of two worlds - a sweet, fruity cherry pie with and a cream cheese pie - which is also why this recipe has been a favorite for generations. Unlike the no-bake versions, this classic recipe starts with a cherry pie base, then adds a cheesecake-like layer and is topped with dollops of Creme Chantilly. 

Prep time
Bake/Cook time
0:50 to 0:55
8 slices
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Cherry Cheese Pie
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:50 to 0:55
Yield :
8 slices



  1. Preheat oven to 425°F.
  2. Prepare Pure Butter Crust or store-bought. Line unbaked pie crust with parchment paper and weigh it down with pie weights or dry beans. Pre-bake crust for 5-10 minutes or until edges start to golden. 
  3. Remove from oven and place cherry pie filling in shell. Bake for 15 minutes, then remove from oven to cool slightly. 
  4. While cherry pie is baking, beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth and creamy.
  5. Lower oven temperature to 350°F.
  6. Pour cream cheese mixture on top of cherry filling. Return to oven and bake for an additional 30 minutes. If pie crust edges start to brown, cover with aluminum foil. 
  7. Remove from oven and let cool slightly. 
  8. Top with Creme Chantilly if desired and refrigerate until served.


This recipe was originally published in Imperial Sugar’s 150th Anniversary Cookbook.

Learn why we suggest Pre-Baking the Pie Crust on the Sweetalk Blog.  

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