Since Easter is only a few days away, I thought it the perfect time for something sweet. Mom got this recipe from one of our two-flat’s neighbors, Johnnie, a wonderful woman whose daughter and my sister remain very close friends to this day. Easy to make, this is a perfect dessert for any party, potluck, or family dinner. If you wish, you can use canned pie filling and ready-made pie crusts — I told you it was easy. On the other hand, if you’ve got the time, you can make your own pastry dough and/or topping from fresh or frozen fruit. Either way, you’ll end up with a great little dessert.
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Cherry Cheesecake Pizza Recipe
Ingredients
- 2 pie crusts, ready-made or equivalent amount of pastry dough — not puff pastry
- two 8 oz packages of cream cheese, at room temperature
- 1/2 cup sugar
- 2 eggs
- 1/3 cup walnuts, rough chopped
- 1 tsp salt
- two 14.5 oz cans of pie filling (or use 2 cans/bottles of tart cherries and follow the maker’s recipe on the container to make a filling)
- Whipped cream for serving – optional
Directions
- Pre-heat oven to 350*.
- Roll pastry dough until large enough to cover the pan, as well as to create a ridge along the edge of the pan. Transfer to pan, prick with fork several times, and bake on center rack of oven for 15 minutes. Remove from oven and cool completely.
- Using a hand or stand mixer, beat together cream cheese and sugar.
- Add eggs, one at a time, and beat until well-blended. Add vanilla and mix well.
- Add the walnuts and mix using a spoon or spatula.
- Once the crust is thoroughly cooled, pour the cream cheese mixture over the crust and use an offset spatula to make it smooth.
- Bake in pre-heated 350* oven until set, about 15 to 20 minutes. Remove from oven and cool completely before proceeding.
- Carefully pour and spread fruit topping to cover the cheesecake. Refrigerate until well-chilled, at least 2 hours.
- Serve with whipped cream, if desired.
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Variations
The original recipe called for one ready-made pie crust and one 8 oz package of cream cheese. Mom always doubled the amount of cream cheese and used both pie crusts, as well. This cheesecake was originally made on a 14″ or 16″ round pizza pan but, lacking one, I use a 12″ x 9″ sheet pan instead. Lastly, the original recipe used cherries for the topping. You can easily substitute blueberries, strawberries, or whatever fruit you prefer.
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from the Bartolini kitchens 
Wow, bet that goes fast!
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Thanks. It really is a great little recipe that’s perfect for parties or backyard barbecues. Serve it in 3 inch squares and everyone can enjoy a little cheesecake without feeling stuffed afterward.
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This looks like my kind of dessert! I am crazy over cheesecake anything! 🙂
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This was always a favorite back home. I’ve made it for parties and there’s never any left over. It just disappears.
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Oh, my goodness.. I have to tear my eyes away from the photos, seriously, this would be just heaven right now! I’ll have a big slice and a cup of steaming espresso please! xx Would you use a pizza pan or a rectangular baking sheet??
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Thanks, Barb. This is a great little recipe. I only make it for parties because I’ve no willpower when it’s around. Mom used to make this on a round pizza pan but since I don’t have one, I only make it on a rectangular baking sheet. In fact, I actually prefer it on a rectangular sheet because it is easier to cut. THe shape doesn’t really matter, though. It will go fast when you make it. 🙂
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The pizza pan I have has holes.. that’s why I was wondering? I know it would go fast.. do I really have to share??
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Yes, Barb, you must share but the beauty of using a rectangular pan is that you can steal a complete “strip” of the finished pie, shove the two ends together to hide the missing section, and serve it without anyone being the wiser. Shhh!
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Hahahaha… now I hadn’t thought of that one, it has many potential uses!!!
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What a great kind of dessert! I love cheesecake and cherries. I absolutely love the ease of this. Yes, one of your simple recipes that look like you have been baking all day!! This is bookmarked for the holidays and for work : )
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Thanks, Judy. Everyone loves cheesecake but it can be a bit cumbersome to serve at a large party or too heavy a dessert for a dinner party. This one solves both problems — and it is so much easier to prepare than my New York style cheesecake. It’s darn good tasting, too! 🙂
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You have such wonderful recipes!
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John, this reminded me of something my mom had made for large gatherings! My dad loved cherries so she would always treat him to a cherry topped dessert! Guess I missed this before, so glad you reposted it!!
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I’m glad this brought to mind a memory of your Mom, Linda. It certainly reminds me of my Mom. How we loved this cheesecake!
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I had to come back here and check out this recipe, you know I have a soft spot for cheesecakes, and this one sounds oh so good! 🙂
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Hey, Giovanna. It is a good cheesecake and so easy to make. GIve it a try. You’ll like it. 🙂
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More delciiousness! I don’t know how it is, but I always seem to come to your kitchen around lunch time and as always, I’m starving now! 🙂
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And when I view your photos, I wish I had passport and boarding pass in-hand as I prepare to board my flight to your Paradise. Blogging can be so cruel. 🙂
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Fun recipe! Something that wouldn’t have occurred to me, but I’ll bet the flavor is wonderful. And it’s hard to find a dessert recipe that delivers more visual appeal for relatively little effort. And I’m all for little effort! Good stuff – thanks/
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Thank you, John, and you’re exactly right. Not only is this dessert easy to prepare, if you cut a tray into 3 inch squares, you’ve the perfect dessert for a party or barbecue. And they disappear. Sometimes the simple recipes are the best.
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