Real Recipes From Real Home Cooks ®

cherry pie supreme

Recipe by
Anna Vandenhazel
West Valley City, UT

This is the first cheesecake I've ever made, and still one of my favorite recipes after 30 years. Originally it was a free recipe card my mom received in the mail from Betty Crocker as part of an invitation to join their recipe card club, she wasn't interested but let me keep the recipe since she didn't have an interest in this kind of pie.

yield 8 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For cherry pie supreme

  • 1
    9-inch unbaked pie shell
  • 1 can
    (17 oz) cherry pie filling
  • 12 oz
    cream cheese, softened
  • 1/2 c
  • 2
  • 1/2 tsp
    vanilla extract
  • 1 c
    sour cream

How To Make cherry pie supreme

  • 1
    Preheat oven to 425.
  • 2
    Spread half of pie filling in bottom of pie shell; set aside the rest.
  • 3
    Bake shell 15 minutes or just until crust is golden; remove from oven. Reduce temperature to 350.
  • 4
    Meanwhile, in a small bowl with electric mixer, beat cream cheese with sugar, eggs, and vanilla until smooth. Pour over hot filling.
  • 5
    Bake 25 minutes (Filling will be slightly soft in center). Cool completely on wire rack.
  • 6
    To serve: Spoon sour cream around edges of pie. Fill center with remaining pie filling.