1cup(8 ounces) block-style cream cheese, room temperature
One14 ounce can sweetened condensed milk
⅓cup(80 ml) fresh lemon juice
1teaspoonpure vanilla extract
Pinchof salt
Instructions
Crust
Preheat oven to 375℉.
In a bowl, combine graham cracker crumbs, melted butter and sugar until mixed and moist. If using whole graham cracker sheets, you can put all the ingredients in a food processor to combine.
Transfer mixture to a 9-inch pie plate. Firmly press into the bottom and up the sides of the pie plate.
Bake at 375℉ for 10 minutes or until fragrant and golden. Cool completely.
Filling
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese until smooth and creamy.
Switch to a rubber spatula and stir in the sweetened condensed milk. Add lemon juice, vanilla and salt, then stir just until combined (don’t over mix). Scrape down the sides and bottom of the bowl.
Transfer filling to cooled graham cracker crust and spread into an even layer.
Place plastic wrap over pie and press down gently. Chill for at least 4 hours or ideally overnight. This is a good time to make sure the cherry pie filling is refrigerated too.
Right before serving, top with chilled cherry pie filling. Slice and serve.
Notes
Crust: If you don't want to make the crust from scratch, you can substitute with a store-bought graham cracker crust.Cream cheese: It's important to use full-fat, block-style for this recipe. It's thicker and creamier, and will guarantee a filling that sets up properly.Topping: Any canned pie topping will work in this recipe. Make sure it is chilled before using.Store in the refrigerator for up to 3 days. If making ahead of time, wait until serving to add the cherry topping. Otherwise the juices will seep into the filling.Freeze the pie for up to 3 months. After chilling for at least 4 hours, wrap the pie in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before adding the chilled topping and serving.