Cherry Cheese Pie
Creamy baked cheesecake pie in a brown sugar graham cracker crust, lightened with whipped egg whites and topped with glossy glazed cherries. Served chilled.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
2 hrsSomewhere between a cheesecake and a cream pie, this cherry cheese pie hits a sweet spot all its own.
The crust is a buttery brown sugar graham cracker base that adds a caramel note you won’t get from a plain crust.
The filling is cream cheese beaten smooth with sugar and vanilla, then folded with stiffly beaten egg whites for a texture that’s lighter and airier than a traditional cheesecake.
After baking, the whole thing gets crowned with cherries nestled under a shiny, ruby-red glaze.
Chill it, slice it, and prepare for compliments.
Chef’s Tips
- Beat the egg whites until stiff peaks form, then fold them gently into the cream cheese mixture. Stirring too hard knocks out all that lift.
- Cool the cherry glaze slightly before spooning it over the pie. Hot glaze can crack the delicate filling surface.
- Chill for at least an hour before serving. The glaze needs time to set and the filling firms up for clean slices.
- Brown sugar in the crust isn’t just for sweetness. It adds a hint of molasses flavor that pairs beautifully with the tangy cream cheese.
Ingredients
Directions
- 20 Graham crackers, crushed, should give you this amount of crumbs.
CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate.
FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.
Gradually add ½ cup of sugar and the vanilla, blending well.
Gently fold the stiffly beaten egg whites into the cream cheese mixture.
Pour into the brown sugar pie crust. Bake at 325℉ (160℃). for 25 minutes or until the filling is set.
Cool on a wire rack. Drain the cherries, reserving ½ cup of the juice.
Combine the reserved juice with a few drops of red food coloring, ¼ cup of sugar, and the cornstarch in a 2 quart saucepan.
Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.
Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold.
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