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Cherry Cheesecake Pie

  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 60
  • Total Time: 180



For the crust

  • 2 2/3 cups (350g) all-purpose flour
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 1 cup (230g) cold butter
  • 1/2 cup (120ml) ice water (plus more if needed)
  • 1 tbsp. white vinegar

For the cherry filling

  • 35 oz. (1kg) fresh cherries
  • 5.3 oz. (150g) sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 cup (60ml) water or cherry juice
  • 2 tbsp. lemon juice
  • 1/2 tsp. zest lemon
  • 1/2 tsp. vanilla extract

For the cheesecake filling

  • 1/2 cup (100g) sugar
  • 1 tbsp. cornstarch
  • 16 oz. (450g) cream cheese
  • 1 large egg
  • 1 tsp. vanilla extract
  • plus 1 egg for brushing the pie
  • coarse sugar (optional)


  1. Mix the water with the vinegar in a small bowl and add an ice cube. In a large bowl mix the flour, sugar and salt. Add the butter in small pieces and toss a bit so the butter is covered with the flour. Use a pastry cutter to or knife to cut the butter into pea-size pieces. Gradually add the water and mix everything with your hands until the dough cometh together. It should not be wet nor sticky. Wrap in plastic wrap and place in the fridge for at least 1 hour.
  2. Wash, dry and pit the cherries. Try to save all the juices. In a small bowl mix sugar and cornstarch. In a large pot mix water (or cherry juice), lemon juice, zest and vanilla extract, then add the cornstarch-sugar mixture and mix until there are no more lumps. Bring the mixture to a boil, add the pitted cherries and let simmer for 8-10 minutes – the cherries should be soft but not mushy and the juice should be thickened. Take from the heat and let cool down completely (you can also make that a day in advance).
  3. Preheat the oven to 350˚F (175°C). Lightly grease a 9 inch (23cm) pie dish. Roll out about half of the dough (keep the rest in the fridge until needed) on a floured surface to a circle that is slightly larger than the pie dish. Transfer to the pie dish and press to the bottom and sides – the dough should overlap the edges a bit. Place in the fridge until needed.
  4. For the cheesecake filling mix the sugar and cornstarch in a bowl. Add the cream cheese, egg and vanilla extract and mix until well combined. Pour into the prepared pie crust and even out the top. Add the cherry filling on top. Roll out the remaining dough and cover the pie with it – you can go for a plain cover, stripes or lattice topping – make sure the edges are sealed and with a plain cover you have ventilation slits in the center. Whisk the egg with some water and brush the pastry top – sprinkle with coarse sugar (optional). Bake for 55-60 minutes – the top should have a nice colden color. Take out of the oven and let cool down. Serve slighly warm or cooled.


  • Enjoy baking!


  • Serving Size: 10