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Cherry Cheese Pie Cake - dig into this delicious pie-inspired cake with layers of graham cracker, cream cheese cake, cheesecake filling, cherry pie filling and graham cracker buttercream. #cakebycourtney #cherrycheesepiecake #cherrypie #cherrycheesepie #bestsummercakerecipes #summercakerecipe #bestcakerecipes #summercakes #cherrypiecake #cherrydessert #summerdessert #howtomakebuttercreamfrosting #howtomakecake
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5 from 8 votes

Cherry Cheese Pie Cake

Graham cracker crust, cream cheese cake layers, cheesecake filling, cherry pie filling and graham cracker buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Advanced, Almond Buttercream, Cherry Almond Cake, Cherry cheese pie cake, cherry pie cake, graham cracker crust, how to make buttercream frosting, pie inspired cake, summer cake
Servings: 20

Ingredients

FOR THE GRAHAM CRACKER CRUST

  • 25 (380 g) graham crackers full rectangle cracker
  • 3/4 cup (165 g) unsalted butter melted
  • 1/2 cup (100 g) granulated sugar

FOR THE CREAM CHEESE CAKE

  • 3 cups (360 g) all-purpose flour
  • 3 tsp (12 g) baking powder
  • 1 tsp (5.6 g) salt
  • 1 cup (218 g) grapeseed oil
  • 8 ounces cream cheese room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 3 eggs room temperature
  • 1 cup buttermilk at room temperature

FOR THE CHEESECAKE FILLING

  • 8 oz cream cheese
  • 14 oz sweetened condensed milk 1 can of Eagle Brand
  • 1/3 cup (76.6 g) freshly squeezed lemon juice

FOR THE CHERRY PIE FILLING

  • 15 oz tart canned cherries in water you can also use fresh cherries, pitted
  • 1/2 cup (118 g) liquid from the canned cherries if you use fresh cherries, add 1/2 cup water
  • 1/2 cup (100 g) granulated sugar
  • 2 Tbsp (18 g) corn starch
  • 1 Tbsp lemon juice

FOR THE GRAHAM CRACKER BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 5 1/2 cups (687.5 g) powdered sugar measured then sifted
  • 1/2 cup (60 g) graham crackers, finely ground about 7 whole crackers
  • 1/2 cup (57.75 g) heavy whipping cream
  • 1 tsp (4.2 g) vanilla extract
  • pinch of salt
  • *This buttercream reipe makes enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch.

Instructions

FOR THE GRAHAM CRACKER CRUST

  • Preheat the oven to 375 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment, and spray again. Set aside.
  • In a food processor or blender combine the graham cracker, sugar and melted butter. Pulse until the mixture resembles wet sand.
  • Divide the crumbs between the three pans (about 7 ounces in each). Pat firmly into place.
  • Bake the crusts for 5 minutes.

FOR THE CREAM CHEESE CAKE

  • Preheat your oven to 325 degrees.
  • In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer, beat the grapeseed oil, cream cheese and sugar on medium-high speed for 2-3 minutes.
  • With the mixer on medium, add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to mediump-high speed and beat for an additional 2 miniutes.
  • With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
  • Evenly distribute the batter among the three cake pans on top of the crusts (about 15-16 ounces of batter in each pan) and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
  • Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE CHEESECAKE FILLING

  • In a medium size mixing bowl, beat the cream cheese, sweetened condensed milk, and lemon juice until smooth.
  • Cover and refrigerate until ready to use.

FOR THE CHERRY PIE FILLING

  • Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the cherries to soften and the liquid to thicken. It should coat your spoon well.
  • This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.

FOR THE GRAHAM CRACKER BUTTERCREAM

  • In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
  • With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  • Add the graham cracker crumbs, heavy cream, vanilla and salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.
  • Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY

  • Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.
  • Fill the cake with 1/2 cup cheesecake filling, followed by 1/2 cup cherry compote.
  • Place the second cake layer on top and repeat step two.
  • Place the final cake layer on top and apply a thin layer of buttercream around the entire. Freeze the cake for about 10 minutes to set crumb coat.
  • Finish frosting the cake with the remaining buttercream and top with remaining cheesecake filling and cherry compote.