This week, The Kid's preschool had a fundraiser dinner, and parents were requested to bring baked desserts (especially pie.) Always ready to send my kid along with massive amounts of baked goods, I made a Key Lime Pie, a regular sized Bourbon Pecan Pie, Third Trimester Chocolate Cake (in the form of cupcakes), and of course Tie-Dye Cupcakes. But I wanted to make something different, too, and one of the requests was for a cherry cheesecake pie.
This is a really simple recipe. I might have gone more complicated and made a true cheesecake base, but you saw my list of other baked goods--I had plenty of other stuff to do. So I made this quick and easy version instead.
Again, like I said in the Key Lime Pie recipe, this is not the same as evaporated milk. And you cannot use the two interchangeably. So make sure you get the right thing.
Importance is important.
Once all the SCM is added, just take a step back and let the mixer mix. At least 5 minutes--10 minutes is better.
Yes, it seems like a lot of juice. But it's (also!) very important to use that amount. If you use less, your filling may not set, and, while it will still be delicious, won't be the most attractive pie ever constructed. Do not decrease the amount.
And please don't cheat. You really do need to use real lemons. Your pie might not set if you use bottled juice.
Okay, now let your mixer keep going and step away again. Let me stress this--you cannot overmix this!
And actually, while I'm thinking of it, if your store sells deep dish crusts, go with that. Otherwise, this filling makes enough for 2 regular-depth pies (because, keep in mind, you'll be pouring pie filling over the top of this as well.)
Recipe: Cherry Cheesecake Pie
8 oz. cream cheese, room temperature
zest from half a lemon
1 can sweetened condensed milk
1/2 c. fresh lemon juice (about 1 1/2 lemons)
1 tsp. vanilla
1-2 piecrusts (depending on depth)
1-2 cans cherry pie filling
In a large mixing bowl, combine cream cheese and lemon zest. Beat on high until cream cheese is light and fluffy.
Slowly pour in half the can of sweetened condensed milk. After half the can has been added, stop the mixer and scrape down the sides of the mixing bowl. Continue adding the milk until the whole can has been incorporated. Mix on medium-high to high for at least 5 minutes.
Slowly add lemon juice and vanilla. Beat for another several minutes, or until mixture is thickened slightly and very smooth.
Pour filling into pie crust(s) and smooth the tops. Refrigerate for at least 2-4 hours, or overnight.
Top pie(s) with pie filling before serving.