Cherry Cheesecake

Cherry Cheesecake

250

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

5 h 30 m servings 316 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

250
  1. 303 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 su...

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 ...

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 c...

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 eas...

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 su...

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 chi...

This is such a delightful recipe.it 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...

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

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.

Despite everyone else either loving or hating it, I'm giving this one 3 stars. I agree with those who say it tastes great but, also with those who found it didn't set. I even tried decreasing th...