Cherry Cheese Pie Recipes

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

CHERRY CHEESE PIE I

Steps:

• In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

NO BAKE CHERRY CHEESECAKE PIE

Steps:

• Blend cream cheese and sugar.
• Fold in frozen dessert topping.
• Press into graham cracker crust, spreading cream cheese mixture up sides.
• Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
• Pour cherry pie filling into center.
• Chill at least 3 hours.

CHERRY CREAM CHEESE PIE

Steps:

• In a medium bowl, beat cream cheese until smooth.
• Add sweetened condensed milk, blending well.
• Add lemon juice and vanilla until well blended.
• Pour into pie crust and chill 3 hours, or until firm.
• Add cherry filling on top of pie.
• You can also use blueberry, or strawberry pie filling.

CHERRY CHEESE PIE II

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust.
• Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

CHERRY CREAM CHEESE PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

APPLE-CHERRY CREAM CHEESE PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

CHERRY CHEESECAKE PIE

Steps:

• In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
• Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.

CHERRY CHEESE PIE

Steps:

• In a bowl, beat cream cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Fold in whipped topping. Spoon into crust; chill until set, at least 4 hours. Top with pie filling; chill until ready to serve.

QUICK CHERRY CHEESE PIE

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat until gelatin is completely dissolved. Remove from the heat; set aside., In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in sugar substitute. Gradually add whipped topping mix; beat on medium speed for 2 minutes. Gradually beat in gelatin mixture; beat 1 minute longer. , Mix in 1 cup whipped topping. Fold in remaining whipped topping. Spoon into crust; top with cherry pie filling. Cover and refrigerate for at least 1 hour before serving.

CHERRY CHEESE PIE

Steps:

• In larger bowl, beat cream cheese until fluffy.
• Gradually add in Eagle Brand; blend thoroughly.
• Stir in Lemon juice and vanilla.
• Pour into prepared crust.
• Chill 3 hours or until set.
• Top with desired amount of pie filling and almonds before serving.