Cherry Cheesecake Pie


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Is this a pie or a cheesecake?  We don’t think your guests will care.  This has a graham cracker crumb crust and can be made in a deep dish pie pan or a spring form pan.

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Crust

1 2/3 cups graham cracker crumbs
3 tablespoons sugar
1/2 tablespoon cinnamon
4 tablespoons butter

1. Mix the crumbs, sugar, cinnamon, and butter in a nine inch pie pan or spring form pan.  Mix until the crumbs have absorbed the butter and the mixture is uniform.
2. Press the crumbs across the bottom of the pan and up the sides.
3. Bake for ten minutes at 350 degrees.

Note: This is a crumb crust that will tend to burn during baking.  To reduce the chances of burning, use a ceramic pan or a bright silver pan.  A ceramic pan will tend to insulate the crust and a silver pan reflects heat.

Filling

2 8-ounce packets of cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 teaspoon almond extract
1 21-ounce can of cherry pie filling

1. In a medium bowl, beat the cream cheese until soft.  Add the sugar and beat until smooth.
2. Add the eggs one at a time and the extract.  Continue beating until smooth.
3. Poor into the pie shell and bake at 325 degrees until the center of the pie no longer jiggles.
4. Cool on a wire rack.  Spoon the prepared pie filling over the cheese filling.

Recommended Equipment

  • Silicone springform pans.  Graham cracker crumb crusts are fragile.  Silicone is very nonstick and flexible.  When you are ready to serve, simply peel the silicone ring from the dessert.  It’s nice to be able to cut and serve from the glass base.  We have a number of glass-base springform pans.
  • 6 inch sieve.  The larger the diameter of the sieve, the larger the mesh.  Sieves of this size catch most of the raspberry seeds.

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