Cherry Cream Cheese Pie

Total Time:
3 hr 10 min
Prep:
10 min
Inactive:
3 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions

In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.

Top the pie with the pie filling just before serving.


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4.3 145
OMG..The best we ever had. item not reviewed by moderator and published
Very good recipe however, I like to put a sprinkling of cinnamon on the crust before adding the filling. Kinda kicks it up a notch or two. Also, the original recipe only calls for 1/3 cup of lemon juice. One of my favorites! item not reviewed by moderator and published
My favorite Christmas treat! My mom started making it in the 1960s and we have had one every year since! Sometimes now it doesn't set up now-days. Some ingredient in it must have changed and be hit or miss. item not reviewed by moderator and published
I LOVE this pie! It satisfies that craving for cheesecake, even though it isn't really cheesecake. My mother made this for us twice and it came out perfect. I've made it 3-4 times since without a problem. Now, I don't use fresh lemons - I just use the bottle of lemon juice in the fridge. I stick with the 1/2 cup, and I think next time I might go up a little more. Also, I leave the cream cheese out for 10-20mins before I make it, letting it soften and making it easier to mix. I also don't mix for 3-5mins - I mix for about 1-2mins. Leaving it set overnight does help too, but just be sure NOT to pour the cherries on top of the entire pie. I just take a slice and top with some and then wrap the can up and put it in the fridge. I found that covering the pie doesn't make a difference either. item not reviewed by moderator and published
I made this pie twice thinking it was me but the pie doesn't set well even overnight.....my children and husband said it was to lemony,,,i have to agree I could eat it a whole slice it was overwhelming item not reviewed by moderator and published
perfct ! only Paula Deen... item not reviewed by moderator and published
Be sure to use the best cream cheese you can buy...no, "less calorie" kind. It won't set up! My brother-in-law loves this pie. It's a pie...not cheese cake! Easy to make and delicious! item not reviewed by moderator and published
I lowered the lemon juice per other's suggestions to 1/3 cup. My pie set up nicely, topped with cherries, very tasty but yet not the best cheese cake I've ever had. Not quite sure what I didnt like about it...just was different. Probably won't make it again, we are eating it but it's a slow go. item not reviewed by moderator and published
it was good, but it didnt set up like it should have. i will use 1/3 cup of lemon juice next time. item not reviewed by moderator and published
Pie never set up! It tasted so good, but it was a soft mess. item not reviewed by moderator and published
I have made this pie for years ever since I saw the recipe on a can or cream cheese package. I have NEVER had a problem with it not setting correctly. I think this recipe is awesome. Not sure if it was Paula Deen's tho, don't think she was around when I first started making it. ITS SO EASY!!! item not reviewed by moderator and published
This is really not a cheesecake, call it "pseudo" cheesecake, so don't expect it to be like a NY Cheesecake, which is awesome in its own right. item not reviewed by moderator and published
You're doing something wrong, been making this for years and never had a problem.... item not reviewed by moderator and published

Not what you're looking for? Try:

Cherry Cream Cheese Tarts

Recipe courtesy of Paula Deen