Comments on: The Most Delicious Cherry Cheese Pie Cake

By: Stephanie

Stephanie — Wed, 05 Mar 2025 19:53:26 +0000

I was excited to make this for my husband who loves this flavor profile. I like making 6 inch cakes vs. 8 inch so I was happy that the batter weighed out well to use four 6 inch pans rather than 3 8 inch pans. I usually do just slightly less than 2 cups of batter for each 6″ pan and I ended up using 1 1/4 cups per 6″ round, which worked perfectly for having a graham cracker bottom. This cake is just not for me. The layers taste gross. Needs vanilla extract maybe??? All the layers looked great coming out of the oven but took much longer to bake (my oven temperature range is tight and works very well) and every layer fell part at the point the graham cracker base met the cake – not all over, but every one had an edge that feel off, despite being careful when turning them out after resting. No sticking issues, just fell apart. I’m a very good baker and this cake is a total miss in flavor and performance. What a waste of ingredients. Thumbs down. I baked at 350 rather than 325 since I used a smaller pan and the cakes took 44 minutes to have a toothpick come out with a few moist crumbs. Maybe I just don’t like cream cheese cake without any flavor in it whatsoever. Bad, bad, bad. 🙁

By: Mary

Mary — Fri, 07 Feb 2025 04:29:23 +0000

Can this be made into a 13”x9” cake?

By: Stephanie

Stephanie — Wed, 05 Feb 2025 23:31:41 +0000

I know that obviously it’s pretty harmless to swap fruit types, but just so that I know if I should adjust the sugar amounts, when you say “you can also use fresh cherries”, do you mean fresh sour cherries, or fresh (normal, i.e. sweet) cherries?

My understanding is that a 15oz can of tart cherries includes the water, so would that actually be closer to 13 or 14 oz of fresh sour cherries?

Is the option to use fresh cherries (tart? sweet?) based on your own experience, or it is just a general tip because you believe it’s fine to make interchange fresh/frozen/canned in jam recipes in general?

By: Ellen Loop

Ellen Loop — Fri, 31 Jan 2025 03:55:30 +0000

Hello, Ive made quite a few of your cakes and I love each and everyone one of them! One was more delicious than the next!
I can’t wait to try this one but could I use marscapone instead of cream cheese?
Thank you!

By: Courtney Rich

Courtney Rich — Mon, 22 Jul 2024 15:58:52 +0000

In reply to Julie. Wow! Thank you! So happy you loved it!

By: Julie

Julie — Sun, 21 Jul 2024 20:53:26 +0000

This was without hesitation the best cake I have ever had!

By: Courtney Rich

Courtney Rich — Mon, 03 Jun 2024 16:21:20 +0000

In reply to Carly. Yes, so you'll bake the cake on the crust, just like in the recipe. I'd then spread a thin layer of buttercream on the cake, pipe a boarder of buttercream around the edge of the cake and then fill with the cream cheese filling and tip with the cherry pie filling.

By: Carly

Carly — Sun, 05 May 2024 16:04:29 +0000

In reply to Carly.

OR- Would 2, 9″ rounds be better? Any baking time adjustments?

By: Carly

Carly — Sun, 05 May 2024 14:27:15 +0000

Hi Courtney!
I’ve made this cake a few times and it’s always a hit! This time, I’d like to make it as a sheet cake. Do you have any tips on how to assemble as a sheet cake? Thanks so much 🙂

By: Samantha

Samantha — Mon, 22 Jan 2024 18:48:01 +0000

Omg so yummy! I had my eye on this cake for a while and finally made it. I absolutely love the cakes that have a crust to give it a nice texture in your bite, but it did make the cake layers heavy. Definitely freeze the cake after you stack it before starting the crumb coat because any pressure would squeeze the loose fillings out. The cheesecake filling seemed very loose with the 1/3c lemon juice, but it was fine and I didn’t have any leaks, just a small buldge. I used Oregan canned cherries but they were not very red, so I just didnt add them on the top of the cake and instead served them on the side since I wanted more cherries with each bite. I am a firm believer of room temperature cake but this one I snacked on cold and it was very very good, I was surprised! Again, this cake was very heavy in weight so make sure you use a sturdy cake drum!

By: Karen

Karen — Thu, 18 Jan 2024 01:57:48 +0000

Absolutely delicious. I made it for my friend’s birthday party and it was a big hit! I loved it!

By: Courtney Rich

Courtney Rich — Sun, 02 Jul 2023 18:39:46 +0000

In reply to Taylor. Yeah that should work. You'll maybe get a slightly chewier texture.

By: Taylor

Taylor — Tue, 20 Jun 2023 16:35:08 +0000

For the crust could you replace the granulated sugar with brown sugar?

By: Erika

Erika — Wed, 07 Jun 2023 09:40:47 +0000

I have been using your recipes exclusively for about a year now and ong they are so good. This one made me nervous. I wasn’t sure what I thought about the cream cheese cake layers on their own. But once I put all the flavors together? Bam! Add this to my top 5. (I can’t get past Blueberry Cobbler as #1, but this is up there!)

By: Dawn

Dawn — Mon, 17 Apr 2023 22:25:26 +0000

In reply to Courtney Rich.

Amazing cake! It’s delicious and the flavors are incredible! Thank you for sharing this recipe.

By: Mel

Mel — Sun, 05 Feb 2023 02:27:31 +0000

In reply to cakebycourtney.

Made this with a raspberry filling. Yum. It’s the first from scratch cake that I actually enjoy better cold more than warm. Delish.

By: Lindsay

Lindsay — Sat, 10 Sep 2022 14:52:14 +0000

This cake was so good! We grew up eating the pie so I had to try it! The only issue I had was the very bottom layer filling wouldn’t stay put. It kept seeping out the side. I think next time I will put a thicker buttercream rim around the bottom layer. The cake tasted amazing though!!!

By: Courtney Rich

Courtney Rich — Thu, 21 Jul 2022 22:39:06 +0000

In reply to Andrea. I would try it with 4 6-inch pans!

By: Andrea

Andrea — Tue, 12 Jul 2022 04:55:16 +0000

How tall is the cake? I love taller cakes, so would you recommend making one and a half times the recipe or doubling it to make a taller cake? Thanks.

By: Brooke

Brooke — Wed, 06 Jul 2022 14:53:27 +0000

I think this may be my favorite of your recipes. But I say that with every recipe I try of yours! I made this for a birthday dinner and my family still talks about it. My 5 year old daughter has requested it for her birthday cake so I’m making it again! The nostalgia of it can’t be beat. My mawmaw made cherry cream cheese pie all the time and this is the best of both worlds.

By: Nikki

Nikki — Fri, 10 Jun 2022 12:06:29 +0000

In reply to Kathleen.

I found the same issue with the filling instructions. I wonder if she meant to write “1/3” instead of “1/2” because she instructs to use the fillings on all 3 layers. I didn’t catch the possible mistake and split the fillings between 2 layers leaving nothing left for the top. I also ended up doubling the cherries after noticing 1/2 the cherry filling didn’t seem to be enough for 1 layer.
My cake is still in the fridge waiting for the party tomorrow. But I’m expecting it to be delicious since all the elements tasted great!

By: Kathleen

Kathleen — Mon, 23 May 2022 13:48:53 +0000

So as I type, my cake is in the freezer with the crumb coat.

Looks great but I have a few problems:

1) The cherry compote, which I made in advance and stored in the fridge, per the instructions, has morphed into a jelly-like substance. I think it’s fine for the middle layers but will look horrible on top of the cake. I have microwaved it in small increments in hopes it would solidify a little. It’s better but possibly ‘presentable’. Super sad face. Make this the same day you assemble it! (Actually it looks like the microwave trick is working and it’s thinning as the heat distributes with an occasional stir.).

2) I used 1/2c of the cream cheese filling for the first layer and then realized I should’ve just used 1/3 of the total mixture because I will have extra. Second super sad face.

Not a problem – for the first time, ever, my buttercream is practically perfection. I followed the instructions to a T, referencing her buttercream post. (Thank you for that!)

Now, I worry about storing this in the fridge – will the cherry compote end up turning into jelly again?

By: Courtney Rich

Courtney Rich — Sun, 22 May 2022 15:29:21 +0000

In reply to Lisa. Fridge - just make sure it's covered well.

By: Lisa

Lisa — Sat, 21 May 2022 14:37:57 +0000

Hey Hey!

Best way to store this cake? Fridge and then room temp to serve or just countertop?

Thanks so much!