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Cherry Cheesecake Pie

Prep Time:40 min
Cook Time:50 min
Yield:8 servings


  • Single crust Classic Crisco® Pie Crust
  • 2 (16 oz.) cans pitted red tart cherries packed in water
  • 1/4 cup reserved cherry liquid
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • 1 (8 oz.) plus 1 (3 oz.) pkg. cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract


  1. 1.
    HEAT oven to 425ºF.

  2. 2.
    PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.

  3. 3.
    DRAIN cherries, reserving 1/4 cup liquid. Place drained cherries on paper towels to dry completely.

  4. 4.
    COMBINE reserved cherry liquid, sugar, cornstarch, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie crust. Bake 15 minutes; remove from oven.

  5. 5.
    REDUCE oven temperature to 350ºF.

  6. 6.
    COMBINE cream cheese, sugar, eggs and vanilla; beat at medium speed until smooth. Spoon over hot cherry filling.

  7. 7.
    RETURN pie to oven. Bake 35 minutes or until topping is set. Cool to room temperature before serving.


Serving Size (1 slice, 1/8 of pie), Calories 480 (Calories from Fat 240), Total Fat 27g (Saturated Fat 11g, Trans Fat 0g), Cholesterol 54mg, Sodium 300mg, Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 35g), Protein 7g; Percent Daily Value*: Vitamin A 30%, Vitamin C 4%, Calcium 6%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Cherry Cheesecake Pie 5 5 1 1
Awesome! I bought a crisco award winning pie recipe cookbook over 20 years ago and this one was in there and have made it several times over the years. Everyone loves it! November 16, 2011
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Cherry Cheesecake Pie

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