Cheesecake Pie is a rich, creamy dessert that pairs a flaky deep-dish crust with sweet blueberry or cherry pie filling and a smooth cheesecake topping. The fruit layer bakes first, then is covered with a luscious blend of cream cheese, sweetened condensed milk, eggs, lemon juice, and vanilla for a bright, velvety finish. Chilled before serving, this pie is a simple but elegant family-style dessert that feels classic, refreshing, and perfect for holidays, gatherings, or anytime you want an easy baked treat.
Ingredients
- 9” deep dish pie crust
- 21 oz can blueberry or cherry pie filling
- 1 tsp grated lemon rind (optional)
- 8 oz cream cheese, softened
- 14 oz can sweetened, condensed milk
- 2 eggs
- 2 T lemon juice
- 1 tsp vanilla
Instructions
- Place rack in lowest position in oven; preheat oven to 425°.
- Combine pie filling with ½ tsp rind; pour into pie crust.
- Bake 15 minutes.
- In a large bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk then eggs, lemon juice, vanilla and remaining rind.
- Pour over pie filling.
- Reduce oven temperature to 350°.
- Bake 25 minutes or until set.
- Cool.
- Chill.