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Sweets & Treats Delicious Newsletter

You are here: Home / Dessert / CHERRY CHEESECAKE PIE SUPREME XO

CHERRY CHEESECAKE PIE SUPREME XO

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

May 28, 2013 by Hugs & Cookies xoxo 5 Comments

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I can’t think of a better rainy day activity….My boys baked a long lost family recipe that was just found! The original recipe comes from their Grandma Sandi and it is her Famous Cherry Cheesecake Pie! I have a feeling their Grandma is smiling down on them, very proud! xo

1. Lay a Pillsbury crust in your pie pan. Pour in half a can (1 lb 5 oz) of cherry pie filling and bake at 425 for 15 minutes.

2. Electric Mix:
12 ounces softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. vanilla

3. Pour the cheesecake mix on top of the hot cherry filling and REDUCE OVEN TEMP TO 350! Bake for an additional 25 minutes until set.

4. Cool completely. Pour the rest of the cherries from the can in the center of the pie. Pipe 1 cup sour cream around the edges and chill completely before cutting! Or pipe whipped cream instead!

cherry supreme

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Filed Under: Dessert, Fruit Desserts, Pie/Tart

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Lisa says

    May 28, 2013 at 1:42 am

    Pipe sour cream along the top ??

    Reply
  2. DANIELLE says

    May 28, 2013 at 1:44 am

    yes, what you see piped is sour cream but feel free to use whipped cream if you prefer 🙂

    Reply
  3. laurie keefe says

    January 25, 2014 at 4:27 am

    I AM DEF GOING TO MAKE THIS 🙂 SOUNDS DELISH

    Reply
    • Fred says

      June 24, 2014 at 1:02 pm

      I’ve made this using regular pie shells. Always had to make two at a time. I never piped the sour cream but used a spoon to put sour cream around the side. Definately put in frig for a few hours, preferably overnight, makes cutting the pie easier.

      Reply
  4. Annette says

    August 10, 2014 at 9:55 am

    Can you use a Graham cracker crust for this? I already have 4, plus I am famous for burning any thing in the bread/pastry department.

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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