Cherry Cheesecake Pie Recipe

Name: Cherry Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almond Cream; 1 cup unsalted butter, softened; 2-1/4 cups powdered sugar; 2-1/4 cups blanched almond meal; 1/2 tsp. almond extract; 3 each eggs; 3-1/3 Tbsp. cake flour, sifted; 4 each graham cracker crusts (6 oz.); Cheesecake; PHILADELPHIA Original Cream Cheese, softened; 1 cup granulated sugar; 2 Tbsp. all-purpose flour; 2 tsp. vanilla; 1 cup sour cream; 4 each eggs; 2 cups cherry pie filling, chopped

Servings: persons

Almond Cream
1 cup unsalted butter, softened
2-1/4 cups powdered sugar
2-1/4 cups blanched almond meal
1/2 tsp. almond extract
3 each eggs
3-1/3 Tbsp. cake flour, sifted
4 each graham cracker crusts (6 oz.)
Cheesecake
PHILADELPHIA Original Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. all-purpose flour
2 tsp. vanilla
1 cup sour cream
4 each eggs
2 cups cherry pie filling, chopped

1
Almond Cream: Beat butter and powdered sugar with mixer fitted with paddle attachment until light and fluffy.
2
Add almond meal and extract; mix well.
3
Add eggs, 1 at a time, mixing after each just until blended.
4
Add cake flour; beat 1 min.
5
Scrape paddle, bottom and side of bowl.
6
Beat 30 sec.
7
Pour into crusts, adding about 1 cup to each crust.
8
Bake in 350 degrees F standard oven 20 min.
9
or just until centers are set.
10
(Layers should leave no indentations when pressed lightly in centers.)
11
Cool 15 min.
12
Meanwhile, prepare Cheesecake batter.
13
Cheesecake: Reduce oven temperature to 325 degrees F. Beat cream cheese, granulated sugar, all-purpose flour and vanilla with mixer fitted with paddle attachment 1 min.
14
Scrape paddle, bottom and side of bowl.
15
Beat 1 min.
16
Add sour cream; beat on low speed just until blended.
17
Add eggs, 1 at a time, mixing after each just until blended.
18
Pour 2 cups batter over Almond Cream layer in each crust.
19
Use small teaspoon to drop 1/2 cup cherry pie filling over batter in each crust; swirl gently with knife.
20
Bake 20 to 25 min.
21
or until centers are almost set.
22
Cool 30 min.
23
Refrigerate 2 hours or until chilled.

1924

kcal

Calories

111

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Almond Cream, 1 cup unsalted butter, softened, 2-1/4 cups powdered sugar, 2-1/4 cups blanched almond meal, and more.

Yes, Cherry Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Cheesecake Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions