Time 50m Yield 8 servings. Number Of Ingredients 9 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.

Time 4h45m Yield 8 Number Of Ingredients 6 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.

Time 10m Yield 8-10 servings Number Of Ingredients 6 Steps:

BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. TOPPING VARIATIONS BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly. CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly. FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired. AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker’s Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.

Time 1h35m Yield 6 Number Of Ingredients 10 Steps:

Preheat an oven to 425 degrees F (220 degrees C). Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside. Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds. Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.

Time 5m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 6 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.

Time P1DT15m Yield 8 serving(s) Number Of Ingredients 6 Steps:

Whip cream cheese with sugar until fluffy. Blend in vanilla. Fold in whipped cream. Blend thoroughly. Spoon into pie shell. Spread cherries over the top. Refrigerate over night, covered.

More about “holiday cherry cream cheese pie recipes”

Time 3h15m Yield 1 Pie, 8 serving(s) Number Of Ingredients 6 Steps:

Beat softened cream cheese until smooth. Beat in the vanilla extract, then the condensed milk and the lemon juice., blending well after each addition. Pour into a prepared pie shell. Chill for 3 hours, until firm. Top with light cherry pie filling. Chill until serving time.