As I've mentioned before, if you put all the desserts in front of me, I will go for cheesecake first every single time. It's a weakness, and has been since I was a kid. My very favorite cheesecake of all time is this Perfect Cheesecake that is baked and a little time consuming, but worth it. This Cherry Cheese Pie is the cheesecake recipe my mom would make for my birthdays growing up. It is simple, no baking is involved, and it still has a huge place in my heart. In fact, it's what we enjoyed on Mother's Day this year. You can use any pie filling, although cherry is my personal favorite. Blueberry is also delicious!
Cherry Cheese Pie
Serves 8-10
1 1/4 cups GF graham cracker crumbs (we love Kinnikinnick)
3 tablespoons sugar
1/3 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla
1 can cherry pie filling
1 teaspoon almond extract
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into a greased 9-inch pie pan, along bottom and up the sides. Chill in the refrigerator for one hour before filling. To make filling, beat the cream cheese, sweetened condensed milk, lemon juice, and vanilla together until smooth. Pour into chilled crust. Chill pie for 2 hours in the fridge or freezer. Top with cherry pie filling when serving.
Step-by-step tutorial:
Gather your ingredients. You will need gluten free graham cracker crumbs (you can crush your own, or we love Kinnikinnick Graham Style Crumbs), sugar, butter, cream cheese, sweetened condensed milk, lemon juice, vanilla, cherry pie filling, and almond extract.
To make the crust, combine 1 1/4 GF graham cracker crumbs with 3 tablespoons sugar and 1/3 cup melted butter.
Press firmly into and up the sides of a greased 9-inch pie dish. It will seem really buttery, which is why the crust doesn't have to be baked. As it chills, the butter solidifies and the crust magically holds together! Chill for about an hour before filling.
In a mixing bowl, combine 1 (8 oz.) package of softened cream cheese, 1 (14 oz.) can sweetened condensed milk, 1/4 cup lemon juice, and 1 teaspoon vanilla.
Beat until smooth.
Pour the filling into the chilled crust. Put back in the refrigerator or freezer for a few hours to set.
When ready to serve, stir together 1 can cherry pie filling with 1 teaspoon almond extract. This makes it so yummy!! One of my favorite tricks!
This pie is just beautiful. So creamy, yet light. The crust is perfect.
It's a showstopper, no doubt, and will always be a favorite of mine.
Dessert perfection right here. But it's EASY and doesn't have to be just for special occasions. It's really good on a Monday. Enjoy!
Recipe Source: Shanna's recipe box (from my mom)