Cherry Cheese Pie

This Cherry Cheese Pie is a delightful no-bake style dessert that balances the rich tang of cream cheese with the sweet tartness of pie cherries. The base is a crunchy, buttery graham cracker crust blended with brown sugar for added depth. The filling is incredibly light, thanks to folded-in egg whites, creating a mousse-like texture that sets perfectly in the fridge. Topped with a vibrant, glossy cherry glaze made from the fruit's own juice and cornstarch, this pie offers a beautiful contrast in textures and flavors. It is an elegant yet simple treat perfect for summer gatherings, potlucks, or as a refreshing end to a heavy meal.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 3346.9

Dietary: Gluten-free

Description

This Cherry Cheese Pie is a delightful no-bake style dessert that balances the rich tang of cream cheese with the sweet tartness of pie cherries. The base is a crunchy, buttery graham cracker crust blended with brown sugar for added depth. The filling is incredibly light, thanks to folded-in egg whites, creating a mousse-like texture that sets perfectly in the fridge. Topped with a vibrant, glossy cherry glaze made from the fruit's own juice and cornstarch, this pie offers a beautiful contrast in textures and flavors. It is an elegant yet simple treat perfect for summer gatherings, potlucks, or as a refreshing end to a heavy meal.

Ingredients

1 Brown sugar graham crust--
1 1/2 cups Graham cracker crumbs; *
1/3 cups Butter or margarine; melted
1 Filling-----------
8 oz Cream cheese; softened, plus
3 oz Cream cheese; softened
1/2 cups Sugar
1/2 teaspoons Vanilla
2 whole Egg whites; stiffly beaten
16 oz Cherries; pie, in water
1 Red food coloring
1/4 cups Sugar
1 teaspoons Cornstarch

Directions

1
Preheat oven to 325F (165C).
2
In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.
3
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to form an even crust.
4
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy.
5
Gradually add the sugar and vanilla extract to the cream cheese, beating until well blended.
6
Gently fold the stiffly beaten egg whites into the cream cheese mixture using a spatula, being careful not to deflate the whites.
7
Pour the filling into the prepared crust and bake for 25 minutes, or until the filling is set in the center.
8
Remove from oven and cool completely on a wire rack.
9
Drain the pie cherries, reserving exactly 1/2 cup of the liquid juice.
10
In a 2-quart saucepan, combine the reserved cherry juice, a few drops of red food coloring, the remaining sugar, and the cornstarch.
11
Cook the glaze mixture over medium heat, stirring constantly, until it comes to a boil and thickens slightly.
12
Remove the glaze from heat and let it cool slightly until warm but not hot.
13
Arrange the drained cherries evenly over the cooled cheese filling.
14
Spoon the warm cherry glaze evenly over the cherries.
15
Cover the pie and refrigerate for at least 1 hour, or until the glaze is fully set, before serving cold.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 3346.9kcal

% Daily Value *
Total Fat 210.5g324%
Saturated Fat 87.2g437%
Cholesterol 282.4mg95%
Sodium 3756.6mg157%
Total Carbohydrate 307.3g103%
Dietary Fiber 8.2g33%
Sugars 70.1g
Protein 68.4g137%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cherry, cheese, pie, dessert, graham, crust, cream cheese, glaze, no bake, chilling, summer, fruit, easy, party, snack, sweet, gluten-free option, make ahead

Read it online: https://www.chefs-mate.com/recipe/cherry-cheese-pie-2/