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

Recipe Summary

prep:
30 mins
additional:
5 hrs
total:
5 hrs 30 mins
Servings:
12
Yield:
1 - 9 inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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!!!

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  • Pour cherry pie filling on top of pie. Serve.

Nutrition Facts

316 calories; protein 4.9g; carbohydrates 44.2g; fat 13.7g; cholesterol 31.6mg; sodium 205.7mg. Full Nutrition
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Reviews (331)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2006
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. Read More
(335)

Most helpful critical review

Rating: 3 stars
10/13/2003
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. Read More
(70)
405 Ratings
  • 5 star values: 259
  • 4 star values: 64
  • 3 star values: 28
  • 2 star values: 23
  • 1 star values: 31
Rating: 5 stars
02/21/2006
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. Read More
(335)
Rating: 5 stars
10/18/2003
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. Read More
(234)
Rating: 5 stars
12/18/2003
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! Read More
(204)
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Rating: 3 stars
10/13/2003
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. Read More
(70)
Rating: 5 stars
05/28/2008
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 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. Read More
(60)
Rating: 5 stars
10/18/2003
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. Read More
(58)
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Rating: 5 stars
10/18/2003
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. Read More
(35)
Rating: 1 stars
12/04/2003
After 2 days it was still runny and the condensed milk taste was too strong. Nobody who tried it liked it. Read More
(32)
Rating: 3 stars
06/14/2007
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 the condenced milk and increasing the cheese content (needs some kind of thickening agent?). If you don't care what it looks like but want an authentic taste that's easy to make then go for it. if on the other hand you want to wow dinner guests with a professional looking dish don't bother. Read More
(31)
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