Cherry Cheesecake Pie

Cherry Cheesecake Pie puts fresh lemon juice, vanilla extract and can at the center of a pie recipe and finishes in about 300 minutes, enough for 12 servings.

• Yield 12 servings
• Ready in 300 minutes
• Prep 295 minutes
• Cook 5 minutes

Ingredients

Cheesecake Batter

• 16 ounces ( 454 g ) full fat cream cheese
• ¼ cup ( 57 g ) sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 14-ounce can ( 400 g ) sweetened condensed milk

Cherry Pie Topping

• 5 to 6 cups ( 680-825 g ) pitted frozen sweet cherries
• ½ to 1 cup ( 106 – 212 g ) granulated sugar (depending on how sweet you want it; I usually use about 3/4 cup)
• ¼ cup water
• ¼ cup ( 37 g ) cornstarch
• 2 tablespoons fresh lemon juice

Instructions

1. For the cheesecake batter, in a large bowl, add the cream cheese and beat with a mixer (stand mixer or handheld electric mixer) until the cream cheese is light and fluffy, about a minute.
2. Add the sour cream, lemon juice, and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
3. With the mixer running, gradually add the sweetened condensed milk and mix on medium speed until thick and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
4. Pour the batter into the prepared graham cracker crust and spread evenly. Refrigerate at least four hours or up to 24 hours. (The batter will firm up a bit as it chills.)
5. For the cherry pie topping, combine all the ingredients in a medium saucepan. Stir well to combine.
6. Bring to a gentle simmer over medium heat, stirring often. Cook for 5-10 minutes, stirring to prevent sticking, until the cherries have softened and the mixture has thickened. Let cool to room temperature before using.
7. Spread the cooled cherry pie topping over the chilled cheesecake. Refrigerate until ready to serve (or serve immediately). This is a soft set cheesecake, so don't worry too much if it the slices aren't picture perfect.

Chill the cheesecake until the center is fully set.