Cherry Cream Cheese Pie

Products Used
Cherry Cream Cheese Pie Imperial


Cheese Layer

Whipped Cream

No Bake Layer


  1. Preheat oven to 350°F.
  2. Unroll pie crust and place in a 9-inch pie plate. Fold edges under and crimp. Refrigerate until ready to fill.
  3. Beat cream cheese and sugar until creamy. Add egg and extracts and beat again.
  4. Spread mixture in bottom of prepared pie crust. Bake 28-30 minutes.
  5. Remove from oven and cool on wire rack for 1 hour, then refrigerate 2-3 hours or until completely chilled.
  6. Chill metal bowl and whisk attachment for 10 minutes. Beat cream, sugar, and vanilla until stiff peaks form. Refrigerate whipped cream.
  7. 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.
  8. Place whipped cream into piping bag fitted with icing tip #32. Swirl cream around outside edge of pie.
  9. Spoon cherry pie filling into center of finished pie. Cover and refrigerate until ready to serve.


Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe