• Cooking Time:
  • Servings:
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  • 1/2 c butter
  • 2 tbsps sugar
  • 1/8 tsp salt
  • 1 c flour
  • 15 ozs canned sour cherries -- drained, and liquid reserved
  • 1/2 c sugar
  • 3 tbsps flour
  • a few drops of red food coloring
  • 6 ozs cream cheese -- softened (2/3 cup)
  • 1 egg
  • 1/3 c sugar
  • 1/2 tsp vanilla


  • Cream 1/2 c butter with 2 tbsp sugar and 1/8 tsp salt. Add flour; blend well. Press crumb mixture into bottom and sides of a 9"pan (don't cover rim).
  • Drain cherries, reserving juice. Combine 1/2 cup sugar and 3 tbsp flour in sauce pan. Add cherry juice (3/4 c); mix well. Cook over medium heat, stirring constantly untio thick. Remove from heat, add cherries and food color. Turn into pie shell. Bake at 350 for 15 minutes.
  • Meanwhile, make cheesecake topping: combine 2/3 cup softened cream cheese and sugar until smooth. add egg and vanilla and beat until thick.
  • Spread cheesecake topping over partially baked pie, leaving a 3 inch circle in the middle. Bake for 30 minutes.
  • Cool completely and store in the refrigerator.
  • NOTES : not a cherry pie and not a cheesecake. Better than either one of those. There is a wonderful shortbread crust on the bottom, a thick and flavorful cherry filling in the middle and a nice cheesecake layer on top. Fantastic.

Categories: Cheesecake  Dessert 

Author Credit: Pillsbury Best of the Bake-Off

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