Cherry Cheesecake Pie

I just can’t understand how you can have only an 8-ounce package of cream cheese for a whole 14-ounce can of condensed milk. It will come out horribly sweet and soupy just like mine did tonight. I had to pack away what I’ve done so far and tomorrow I’ll have to go and get at least one more package of cream cheese to add to it to get this recipe finished. I checked out other sites and most of them add heavy whipping cream for a no-bake cheesecake or cheesecake pie, but by the time I thought about the cream cheese and condensed milk ratio, it was too late.

Aka in our family: Cherry Delight

Delicious and granddaughter loved it.

No changes, this was my mama’s recipe!!!

Tastes okay, but was nothing more than a pile of goo. My mother made this in the 70s, so I looked up the original recipe from Eagle Brand Condensed milk. That recipe calls for 1/3 cup lemon juice, not 1/2 cup. Could explain why it wouldn’t set up at all.

I love this recipe. the only things I have changed is the lemon juice to 1/3 and the condensed milk to the eagles brand 300 ml can and the pie crust I bake at 325 for about 5 min. and I also refrigerate it for 4 hours.

I have used this recipe since the 1980’s and it is always a hit. Super simple and so creamy smooth.

I have used this recipe for about twenty years. I ‘ m going to make one now since there’s a winter storm and I have a bag of cranberries to use. Very easy and delicious. I read some of the complaints and wanted to point out, the lemon juice is a counter to the sweetness of the filling. Also, the citrus reacts to the cream cheese, enabling the pie to set. You will notice almost as soon as you start stirring in the lemon that the cheese/milk mixture will start to firm. The only times I have trouble with it being too runny or soft is when I add less than the required 1/3cup of lemon juice. Though I have never had a hard set (this is the first I’d heard of baking it and I may have to try), it has been firm enough to cut pieces and pull out a creamy slice. If the sight of creamy cream cheese and sweet cherries spilling over disturbs you, this may not be the best recipe. One other note, any pie topping will work–pineapple is delicious.

Loved this !! Used 1/3 cup lemon juice – set nicely – very tasty

I followed the recipe exactly and all I could taste was lemon. Next time I will try with less lemon juice, a lot less.

Simple quick and delicious.. Just a wonderful dessert to make with the kids and it made a nice present from my daughter to her grandmother..

This was a bit too sweet and rich for our taste and if you are going to make it I would suggest using your own fruit as the cherry pie filling makes this really really too sweet.

I’ve used this one for years. In my opinion, no other recipe or even Cheesecake Factory, can top this one! Easy & delicious!

This is by far the easiest and best cheesecake pie! I made three of these for a 4th of July gathering for my boyfriends family. I used lime juice in place of the lemon, and not quite so much for three pies – I used 1/4 cup. Upon reading one review, I baked them for 15 minutes @350. Topped with blueberry, raspberry, and cherry. I received so many compliments and was asked to bring more! Sounds like I’ll be making this one again. Thanks for such an easy recipe.

Awesome recipe. I would use half the amount of lemon juice listed only.

I thought this was good, but too sweet. Next time I’ll increase the cream cheese. Also, I only had 1/4 cup lemon juice and the whole 1/2 would probably have helped the overall balance. Nice and quick recipe. I did put in the oven for 15 minutes and it set perfectly.

I made my own crust out of half of a package of oatmeal cookies I found in the back of the pantry and 1/4 cup of melted butter. I baked it for eight minutes and cooled before I poured in the cheesecake filling. I used fat free cream cheese and “free” Cool Whip. The cheesecake was a little loose, if I were to make it again, I’d use half the amount of lemon juice. It was too much. I used my own low-sugar dessert topping over the top made out of Splenda, lemon juice and frozen strawberries, blackberries and cherries. Looks great and is a sweet way to clean out my pantry!

I used to make this in college in the dorm room since I had no kitchen. Tates great and easy to make! And reminds me of the good ol’ days.

I enjoyed eating this dessert it tasted very good. Though, when we were trying to serve it, it was a huge mess, none of the cherries stayed on top. I would do this again for my family just not have company over because it did not look presentable when cutting it.

my mom always made this and it was always my fav!!! my kids now LOVE this cheesecake. I agree it doesn’t set like the cheesecakes you get at stores do…. but it is awesome! I make the filling every year for our Christmas party and serve it in a bowl as a dip with a side of chocolate and regular graham crackers for dipping. Everyone LOVES it! yum!

I tried this and for some reason (even after letting it set up in the fridge over night) it never set up right. It was soupy, and I the lemon juice made it taste almost like lemon mirengue pie with cherries on top O.o I think I stick to my oven bake version.