Cherry Cream Cheese Pie – a delicious recipe with cherry pie filling, cream cheese, white sugar, eggs, almond, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Spread half of the cherry pie filling in the pie shell.
3
Reserve the other half.
4
Bake for 15 minutes.
5
Meanwhile, in a small bowl beat cream cheese, sugar, eggs and almond extract until smooth.
6
Remove pie from oven and reduce temp to 350 degrees.
7
Pour the cream cheese mixture over hot pie filling.
8
Return to oven and bake for 25 minutes.
9
The filling will be slightly soft in center.
10
Place on a wire rack to cool completely.
11
Beat sour cream lightly and place in a zip-lock baggie-seal.
12
Snip the tip of one corner and pipe sour cream around the edge of pie.
13
Fill the center with reserved pie filling.
14
Garnish with toasted almonds.
15
Serve.
630
kcal
Calories
50
g
Fat
34
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 inches unbaked pie shells, 1 (1 lb) can cherry pie filling, 12 ounces cream cheese, room temp, ½ cup white sugar, and more.
Yes, Cherry Cream Cheese 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
