Cherry Cheesecake Recipe -
Cherry Cheesecake Recipe
  • READY IN 5+ hrs

Cherry Cheesecake

Recipe by  

"This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cheesecake Change Servings
  • PREP

    30 mins

    5 hrs 30 mins


  1. Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
  2. Pour cherry pie filling on top of pie. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2006

My family has also been making this for years! One tip: recently I made this with non-fat sweetened condensed milk and it took 5 days to set properly. Still tastes good, but if you want it to set in a reasonable amount of time, you must use the regular version.

Most Helpful Critical Review
Oct 13, 2003

This recipe for cheesecake is pretty good, it's quick and easy, however you want want to hold the condense milk though, the cheesecake turned out to be very sweet and might not suit the taste suits of the older people. I used more "light" cheese and less condense milk instead, to reduce the sweetness of the cake.

Oct 18, 2003

This is absolutely the best cheesecake in the world. My family fights over it. We used to save it for special occasions but now we make it year round. I will say to all of you who think you can get by without 1/3 cup of lemon juice, you're wrong. That's what makes the pie set and remain firm. You must add all of it.

Dec 18, 2003

I'm baffled as to why this doesn't work out for some people.I made 5 of these for a potluck dinner (I was resposible for bringing all the dessert) and I needed something very quick and very easy to throw together. I bought pre made graham cracker crusts,and a few different varieties of toppings, and was able to whip this up in batches in my food processor in about 20 minutes. I stuck them in the fridge for about 12 hours, and I had a dessert that everybody thought I slaved over and looked and tasted great! I'm wondering if people may have decreased the lemon juice. This is an integral part to the taste and the consistency of this cheesecake. It takes care of that sweetened condensed milk taste too!! Anyway, thanks LJ for an easy dessert!

Oct 18, 2003

This is the only cheesecake my husband will eat. I have been making this for him for years. The only problem with this recipe is that I have to make this when he is not home,because like a child he can not wait until it sets. (Ha-Ha) Tip: Do not try to use already softened cream cheese,be patient & wait for the pkg to soften. As I have tried this in a hurry & the pie does not set up well.

May 28, 2008

This is such a delightful does take the cheesecake alot of hours to firm up.But what i did to give if more of a cheesecake taste was to add about 1/2 of another 8oz of cream cheese to it and it also help it to firm up more,even though i left it in the refrigerator overnight yummy yummy cheesecake.This sort of have a keylime taste to it but all in all it's delicious.I have many this cheesecake numerous time for many many people.

Dec 03, 2003

After 2 days it was still runny and the condensed milk taste was too strong. Nobody who tried it liked it.

Oct 18, 2003

An excellent cheesecake! Best if eaten a couple of days after making, so that the flavours of the ingredients have a chance to blend properly.


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  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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