Baked Cherry Cheesecake Pie Recipe: Juicy Tart Center With Crispy Lattice Top

This baked cherry cheesecake pie delivers the perfect balance of creamy, tangy cheesecake and tart, juicy cherries—all topped with a delicate, crispy lattice crust. 💛 The secret lies in a foolproof water bath method that prevents cracks while ensuring a set crust and velvety filling. I’ve perfected this recipe over years of holiday baking, and it never fails to impress—whether served at Thanksgiving or as a special dessert for any occasion.

The juicy tart center comes from a layer of fresh or frozen cherries (your choice) mixed with a touch of sugar to enhance their natural sweetness, while the cheesecake filling stays rich and smooth thanks to a precise ratio of cream cheese, eggs, and sugar. The lattice crust adds a rustic charm and ensures every bite includes both the creamy filling and the tart cherry layer. This isn’t your average pie—it’s a showstopper that tastes like a bakery masterpiece.

What makes this recipe stand out is the crispy lattice top, which stays perfectly golden while keeping the filling moist and creamy. The water bath technique guarantees a silky texture without cracks, and the cherry layer adds a burst of flavor that cuts through the richness of the cheesecake. Whether you’re a beginner or an experienced baker, this method is foolproof and delivers restaurant-quality results every time.

Serve it warm with a dollop of whipped cream or a drizzle of caramel for extra indulgence. The contrast of the warm, creamy pie and the cool, tangy cherries makes this dessert unforgettable. Ready to bake? Let’s get started on creating this crowd-pleasing masterpiece.

Ingredients for baked cherry cheesecake pie

Juicy cherries meet creamy cheesecake under a golden lattice—just 13 ingredients for showstopping dessert.

The cherries are the heart of this pie. Fresh Bing cherries or high-quality frozen tart cherries (like those from Ocean Spray) work best—their natural tartness balances the sweetness. If using frozen, don't thaw them first to preserve juiciness. For the crust, King Arthur flour or Bob's Red Mill gives the best texture, but any all-purpose flour will do. The butter should be cold—press it between parchment paper to cut it into cubes if it's too soft. Room temperature eggs are crucial for a smooth filling, so take them out 30 minutes before mixing. The cream cheese block should be at room temperature too, but don't over-soften it—it should still hold its shape when pressed.

No fresh cherries? High-quality cherry pie filling from a can works in a pinch, but drain it well and add an extra tablespoon of cornstarch to thicken. Out of vanilla extract? Almond extract at half the amount gives a similar depth. The powdered sugar can be substituted with granulated sugar mixed with 1 tbsp cornstarch if needed. For the lattice, if you're nervous about cutting strips, use pre-cut pie crust strips from Pillsbury—they're foolproof. The lemon juice is essential for brightening the cherries, but if you're out, a splash of orange juice works too. For a richer filling, add 2 oz of mascarpone cheese to the cheesecake mixture.

This pie keeps beautifully—3 days at room temperature in an airtight container, 5 days in the fridge, or 2 months in the freezer. For serving, let it sit at room temperature for 30 minutes before slicing. The lattice crust stays crispy for about 2 hours at room temperature, but if it softens, just reheat it in a 350°F oven for 5-10 minutes. I always make a double batch—one for immediate serving and one to freeze for holidays. The filling tastes even better the next day as the flavors meld, so plan ahead!

Step-by-step instructions for baked cherry cheesecake pie

Master the perfect balance of crispy lattice crust and juicy tart filling with these precise techniques.

In a medium saucepan, combine the 2.5 cups fresh or frozen tart cherries, 1 cup granulated sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice. Cook over medium-high heat, stirring constantly, until the mixture begins to bubble vigorously. This should take about 5-7 minutes. The cherries will soften and the filling will thicken noticeably.

Real talk: The sugar and cornstarch work together to create a jammy consistency that won't be watery when baked. Watch for the mixture to reach a stage where it coats the back of a spoon smoothly. Once thickened, remove from heat and let it cool completely to room temperature. This cooling step prevents the filling from cooking too much when you add it to the pie later.

In a large mixing bowl, beat the 16 oz cream cheese and 1 cup unsalted butter together until completely smooth and creamy. I use an electric mixer for this step—it ensures no lumps remain. Gradually add 1.5 cups powdered sugar, mixing until fully incorporated. Add the 4 whole large eggs, one at a time, mixing just until each is fully combined after addition.

Add 1 tbsp vanilla extract and 0.5 tsp salt, mixing until evenly distributed. The mixture should be thick but pourable. Here's the thing—don't overmix after adding the eggs. You want to maintain a light, airy texture that bakes up beautifully. This filling will go between the crust and cherry layer, creating that signature cheesecake texture in pie form.

In a food processor, pulse the 1.5 cups all-purpose flour and 0.5 tsp salt together. Cut in the 1 cup unsalted butter (cold and cubed) until the mixture resembles coarse crumbs. Gradually add the 0.5 cup ice water, pulsing until the dough just comes together. Be careful not to overwork it—just until it holds when pressed.

Divide the dough into two equal portions. Roll out the first portion to fit a 9-inch pie dish, pressing gently into the bottom and up the sides. For the lattice top, roll out the second portion into a rectangle about 12x9 inches. Chill both crusts in the refrigerator while you prepare the fillings. This prevents shrinking during baking and ensures crisp edges.

Preheat your oven to 375°F. Spread the cooled cherry filling evenly over the chilled pie crust in the 9-inch dish. Pour the cheesecake filling over the cherry layer, spreading it evenly to the edges. This creates that signature layered look and texture.

For the lattice top, cut the chilled dough rectangle into 1-inch strips. Arrange 6 strips horizontally across the pie, leaving a ½-inch gap between each. Fold every other strip back at a 45-degree angle, creating a classic lattice pattern. Brush the lattice with 0.5 cup heavy whipping cream—this creates steam during baking for that signature crispy yet tender texture. The cream also helps bind the lattice strips together.

Bake the pie for 45-50 minutes until the lattice is golden brown and the filling is set. You'll know it's done when the center barely jiggles and the crust edges are crisp. If the lattice browns too quickly, tent loosely with foil after 30 minutes to prevent over-browning while the center finishes baking.

Remove from the oven and let the pie cool completely on a wire rack. This resting period allows the filling to set properly and prevents cracking. Serve slices at room temperature for the perfect balance of crispy lattice, creamy cheesecake layer, and juicy tart cherries. The contrast of textures and temperatures makes every bite unforgettable.

Creative variations of this dish

Classic Cherry Cheesecake Twist

Swap the tart cherry layer for a cherry pie filling from a can (like Ocean Spray) when fresh cherries aren’t available. Drain it well and add 1 extra tbsp cornstarch to thicken it before baking. For a deeper flavor, stir in 1 tsp almond extract with the vanilla—it adds a subtle nutty note that pairs beautifully with the cream cheese. 🍒

Spiced Bourbon Cherry

Infuse the cherry layer with warmth by adding 1 tsp cinnamon and ½ tsp ground cloves while cooking. Finish with 2 tbsp bourbon (like Maker’s Mark) simmered into the cherries for 2-3 minutes—this adds depth without overpowering. Top with a sprinkle of candied pecans before baking for crunch. Trust me, the boozy aroma alone makes this feel like a holiday dessert.

Gingered Lattice Crust

Elevate the lattice by mixing 1 tsp ground ginger and ½ tsp cardamom into the flour before processing. Brush the strips with heavy cream mixed with 1 tsp honey instead of plain cream for a subtle sweetness. The spices complement the cheesecake’s richness while keeping the crust’s signature crispness. This twist is inspired by Scandinavian pastries—simple but sophisticated.

White Chocolate Swirl

For a decadent variation, melt 4 oz white chocolate with 2 tbsp heavy cream and swirl it into the cheesecake filling before assembling. The marbled effect adds visual drama, and the white chocolate’s smoothness balances the tart cherries. Use a knife to create ribbons in the filling—it’s easier than it looks! Pair with raspberry coulis for a modern touch. ✨

Lemon Curd Center

Replace the cherry layer entirely with homemade lemon curd (made from 3 egg yolks, ½ cup sugar, ¼ cup lemon juice, and 4 tbsp butter). Spread it over the crust, then top with the cheesecake filling and a lattice. The bright citrus cuts through the richness, and the texture contrast is next-level. Garnish with blueberries for a spring-inspired twist.

No-Bake Cheesecake Option

For a make-ahead shortcut, prepare the cheesecake filling as directed but chill it in the fridge for 4 hours instead of baking. Layer it over the cherry filling in a 9-inch springform pan and top with a store-bought graham cracker crust (like Nabisco) instead of lattice. Serve chilled with whipped cream—it’s just as creamy but requires zero oven time. Perfect for hot summer days! 💛

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