Cherry Cream Cheese Pie

By Jocelyn Brubaker

Prep Time:

30m

Bake/Cook Time:

28m - 30m

Yield:

1, 9-inch pie

Plan for:

2-3 hours chill time

Introducing our amazing Cherry Cream Cheese Pie! It's incredibly rich and creamy, with layers of deliciousness. We start with a refrigerated pie crust, then add a baked cheesecake layer followed by a dreamy no-bake cheesecake. And the best part? A yummy cherry pie topping! This gorgeous dessert is perfect for any occasion, whether it's a special family gathering, a fancy dinner, or simply treating yourself to a sweet pick-me-up in the afternoon.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Cheese Layer

1 refrigerated pie crust
1 package (8 oz) cream cheese, softened
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Whipped Cream

1 1/2 cups heavy whipping cream
6 tablespoons Imperial Sugar Confectioners Powdered Sugar
3/4 teaspoon vanilla extract

No Bake Layer

1 package (8 oz) cream cheese, softened
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup whipped cream (from above mixture)
1 cup cherry pie filling

Directions

Preheat oven to 350°F.
Unroll pie crust and place in a 9-inch pie plate. Fold edges under and crimp. Refrigerate until ready to fill.
Beat cream cheese and sugar until creamy. Add egg and extracts and beat again.
Spread mixture in bottom of prepared pie crust. Bake 28-30 minutes.
Remove from oven and cool on wire rack for 1 hour, then refrigerate 2-3 hours or until completely chilled.
Chill metal bowl and whisk attachment for 10 minutes. Beat cream, sugar, and vanilla until stiff peaks form. Refrigerate whipped cream.
Beat cream cheese, sugar, and extracts until smooth and creamy. Gently fold one cup whipped cream into mixture. Spread evenly on top of chilled cheese pie.
Place whipped cream into piping bag fitted with icing tip #32. Swirl cream around outside edge of pie.
Spoon cherry pie filling into center of finished pie. Cover and refrigerate until ready to serve.