Description
This Cherry Cheese Pastry Pie combines the best of creamy cheesecake and fruity cherry pie. With a flaky puff pastry crust, luscious cream cheese filling, and a glossy cherry topping, it’s a bakery-style dessert that’s both elegant and easy to make at home.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, divided
- 1 can (21 oz) cherry pie filling
- 1 tsp lemon zest
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- In a bowl, beat cream cheese, sugar, vanilla, lemon zest, and half of the egg until smooth.
- Lay one sheet of puff pastry into the pie dish and press gently along the sides.
- Spread the cream cheese mixture evenly over the base, then spoon cherry filling on top, leaving a small border.
- Cover with the second puff pastry sheet, cutting small slits on top to vent. Brush with remaining beaten egg.
- Bake for 25–30 minutes until golden and puffed. Cool completely on a rack.
- Dust with powdered sugar before serving.
Notes
- Use cold puff pastry for best results.
- Drain cherry filling slightly to avoid excess moisture.
- Cool completely before slicing for clean cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg