Cherry Cream Cheese Pie Recipe

Cherry Cheesecake Pie
Steve Mcsweeny / Getty Images
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 8 to 12 servings
Nutritional Guidelines (per serving)
418 Calories
29g Fat
34g Carbs
7g Protein
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Nutrition Facts
Servings: 8 to 12 servings
Amount per serving
Calories 418
% Daily Value*
Total Fat 29g 38%
Saturated Fat 16g 81%
Cholesterol 151mg 50%
Sodium 206mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Protein 7g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy and delicious cherry cheese pie. The pie is made with a graham cracker pie crust, a rich cheesecake filling, and an easy cherry pie filling topping.

The pie may also be made with a blueberry or strawberry pie filling topping. 

If you want something a little different, try making the pie with a pretzel crust. Your friends and family will love the unexpected flavor and texture of the pretzels with the sweet filling and cherries. For instructions for a pretzel or cookie crust, see the variations below.


  • For the Crust:
  • 1 1/2 cups graham cracker crumbs (about 15 graham crackers)
  • 1/3 cup sugar
  • 6 tablespoons butter (melted)
  • For the Filling:
  • 2 large eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sour cream
  • 16 ounces cream cheese (softened and cut into pieces)
  • 2 tablespoons butter (melted)
  • For the Topping:
  • 1 can/21 ounces cherry pie filling
  • Whipped cream or whipped topping (optional)

Steps to Make It

Prepare the Crust

  1. Heat the oven to 400 F. (Or to 350 F for a pretzel crust, as below).

  2. In a bowl, combine the graham cracker crumbs, 1/3 cup of granulated sugar, and 6 tablespoons of melted butter until well blended.

  3. Press the crumbs into a 9-inch pie pan.

  4. Bake in the preheated oven for 6 minutes.

  5. Remove to a rack and cool the crust completely before filling.

  6. Reduce the oven temperature to 325 F.

Prepare the Filling

  1. In a mixing bowl with an electric mixer beat together eggs, 1/2 cup of granulated sugar, vanilla, and sour cream.

  2. Gradually add the softened cream cheese, beating well.

  3. Beat in 2 tablespoons of melted butter.

  4. Pour the cheese filling mixture into the prepared and cooled graham cracker crust.

  5. Bake at 325 F for 35 minutes, or until the filling is set in center. Will firm up as it cools.

  6. Top the pie with cherry pie filling; chill thoroughly before serving.

  7. Garnish with whipped cream or prepared whipped topping, if desired.

Crust Variations

  • Pretzel crust: Combine 2 cups of finely crushed small pretzels or pretzel sticks with 1/4 cup of packed brown sugar and 3/4 cup of melted butter or margarine. Press the crumb mixture into the bottom and up the sides of a lightly buttered 9-inch pie plate. Bake at 350 F for about 10 minutes. Remove from the oven and cool on a rack. 
  • Cookie crust: Combine 1 1/2 cups of finely crushed vanilla wafers or similar cookie crumbs with 2 tablespoons of granulated sugar and 5 tablespoons of melted butter. Mix well and press into the bottom and up the sides of a 9-inch pie plate. Bake at 350 F for 8 to 10 minutes. Cool completely on a rack.