Save A delightful fusion dessert featuring a creamy cheesecake layer, juicy cherries, and a tender muffin crust, perfect for any occasion.
I remember the excitement on my family&s faces the first time I served Cherry Cheesecake Muffin Pie. It instantly became a requested treat for birthdays and get-togethers, and it&s now our go-to for celebrations.
Ingredients
- Muffin Crust: 1 1/2 cups (190 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter (melted), 1 large egg, 1/2 cup (120 ml) whole milk, 1 teaspoon vanilla extract
- Cheesecake Filling: 8 oz (225 g) cream cheese (softened), 1/3 cup (65 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Cherry Topping: 1 1/2 cups (220 g) pitted fresh or frozen cherries (halved), 2 tablespoons granulated sugar, 1 teaspoon cornstarch, 1 tablespoon lemon juice
Instructions
- Prepare Oven and Dish:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or line with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, mix melted butter, egg, milk, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined.
- Form Muffin Crust:
- Spread the muffin batter evenly into the prepared pie dish, pressing slightly up the sides to form a crust.
- Make Cheesecake Filling:
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy.
- Layer Cheesecake:
- Pour cheesecake filling over the muffin crust and spread evenly.
- Prepare Cherry Topping:
- In a small bowl, toss cherries with sugar, cornstarch, and lemon juice. Scatter cherries evenly over cheesecake layer.
- Bake:
- Bake for 35 minutes or until edges are golden and center is set. Cool completely before slicing.
- Chill:
- Refrigerate for at least 2 hours before serving for best texture.
Save Our family loves to gather around the table after a Sunday dinner with this pie as the star dessert. Watching the kids pick out the cherries always makes me smile.
Serving Suggestions
Enjoy this pie chilled or at room temperature. Pair with a cup of coffee for a comforting experience or serve with whipped cream for extra indulgence.
Ingredient Swaps & Variations
You can substitute blueberries or raspberries for the cherries. For a deeper flavor, try adding a pinch of almond extract to the cheesecake mixture.
Nutrition Information
Each serving contains approximately 325 calories, 17 g total fat, 39 g carbohydrates, and 5 g protein.
Save This pie is the perfect finishing touch for any get-together. Make it a day ahead for stress-free entertaining!
Recipe Guide
- → Can I use frozen cherries?
Yes, both fresh and frozen pitted cherries work well. Thaw frozen cherries and drain excess liquid for best results.
- → How do I know when the pie is done baking?
The edges should be golden and the center set. A gentle shake should show only slight jiggle in the center.
- → Can the muffin crust be made gluten-free?
Use a gluten-free flour blend as a direct substitute for the all-purpose flour to adapt the crust.
- → What’s the best way to serve this dessert?
Slice and serve chilled or at room temperature. It pairs beautifully with coffee or dessert wine.
- → How can I adapt the flavors?
Swap cherries for blueberries or raspberries, and add almond extract to the filling for a richer taste.