If you’re craving a delicious dessert that combines sweet cherries with a creamy, cinnamon-spiced filling, this Gluten-Free Cheesecake Cherry Pie with Cinnamon is a fantastic choice. It features a tender gluten-free crust made from a blend of rice, corn, and potato flours, and a smooth, cheesecake-like filling infused with cinnamon. Easy to make and satisfying, this pie is perfect for any occasion, whether you’re following a gluten-free diet or simply enjoy a rich, flavorful treat.
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Ingredients You’ll Need:
- For the crust:
- Rice flour
- Corn flour
- Potato starch
- Brown sugar
- Butter
- Water
- For the filling:
- Fresh cherries
- Cream cheese
- Eggs
- Granulated sugar
- Vanilla sugar
- Ground cinnamon
- Cornstarch
Equipment You’ll Need:
- Stand mixer with paddle and whisk attachment(Optional)
- Mixing bowl
- Rolling pin
- Pie pan (28 cm / 11 inches in diameter)
- Parchment paper
- Pie weights, dried beans, or rice
- Whisk
- Measuring cups and spoons
- Knife or cherry pitter
Instructions:
- Prepare the Pie Crust:
- In the bowl of a stand mixer fitted with the paddle attachment, mix cornmeal, rice flour, potato starch, and cornstarch.
- Add cold butter cubes and mix on low speed until the mixture resembles coarse crumbs.
- Add brown sugar and mix briefly.
- Add the egg and mix until the dough starts to come together. If needed, add a tablespoon of cold water to help it bind.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Cherries:
- Pit and halve the cherries, then toss them with granulated sugar and cornstarch. Set aside.
- Pre-Bake the Pie Crust:
- Preheat the oven to 180°C (350°F).
- Roll out the chilled dough and fit it into the pie pan.
- Prick the dough with a fork, line with parchment paper, and add pie weights.
- Pre-bake for 10-12 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes until lightly golden.
- Prepare the Creamy Cheesecake Filling:
- In the stand mixer bowl, whisk together eggs and sugar until light and fluffy.
- Add Philadelphia cheese and mix until smooth.
- Incorporate milk, vanilla sugar, cinnamon, and a pinch of salt. Mix well.
- Optionally, sift in cornstarch and mix until smooth.
- Fill and Bake the Pie:
- Place the prepared cherries in the pre-baked pie crust.
- Pour the cheesecake filling over the cherries.
- Bake at 160°C (325°F) in lower section in the oven for 45-50 minutes, until the filling is set.
- Finish Baking:
- If the pie is done and golden, turn off the oven and let it cool in the oven with the door ajar for 5-10 minutes.
- Cooling and Storing:
- Let the pie cool at room temperature for at least 1 hour.
- Once completely cool, cover loosely and refrigerate for 2-3 hours or overnight.
Variations and Substitutions:
You can easily adapt this Gluten-Free Cheesecake Cherry Pie with Cinnamon to suit different dietary needs:
- For Lactose-Free: Use lactose-free cream cheese and plant-based milk in the filling.
- For Dairy-Free: Substitute non-dairy cream cheese and a plant-based milk alternative.
- For Regular Flour: If you prefer, you can replace the gluten-free flour blend with all-purpose flour in the crust.
These substitutions ensure that you can enjoy this delicious pie no matter your dietary preferences.
How to Store:
Gluten-Free Cherry Cheesecake Pie with Cinnamon can be stored in the refrigerator for up to 5-7 days. For longer storage, wrap the pie tightly in plastic wrap and aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in a preheated oven at 150°C (300°F) for 10-15 minutes before serving.
Gluten-Free Cherry Cheesecake Pie with Cinnamon
This delightful gluten-free cherry cheesecake pie combines a buttery cornmeal crust with a creamy, cinnamon-infused filling. Fresh cherries are nestled under a smooth cheesecake layer, creating a deliciously balanced dessert that's both indulgent and light. Perfect for any occasion, this pie is best enjoyed chilled and makes a wonderful treat for those who are gluten-sensitive or just looking for a sweet and satisfying dessert.
Equipment
- Mixing bowl
- Stand Mixer with Paddle and whisk Attachment Optional
- Whisk
- Rolling Pin
- Pie Pan
- Parchment paper
- Pie Weights, Dried Beans, or Rice
- Measuring Cups and Spoons
- Knife or Cherry Pitter
Ingredients
Gluten-Free Pie Crust:
- 100 g cornmeal
- 100 g rice flour
- 50 g potato starch
- 50 g cornstarch
- 125 g cold butter cubed
- 50 g brown sugar
- 1 egg
- 1 tbsp cold water (about 15 ml, adjust as needed)
Cherries:
- 500-600 g 600 g fresh cherries, pitted120 g granulated sugar (adjust based on the sweetness of the cherries)12 g
- 100 g granulated sugar (adjust based on the sweetness of the cherries)
- 1-2 tbsp cornstarch
Filling:
- 3 3 eggs (about 150 g)160 g 80 ml milk15 g (about 1.5 teaspoons)3 g (about 1.5 teaspoons, adjust to taste)15 g
- 150 g granulated sugar
- 200 g cream cheese (room temperature)
- 100 ml milk
- 2 tsp vanilla sugar
- 4 tsp cinnamon
- A pinch of salt (about 1-2 g)
- 1-2 tbsp cornstarch (optional for extra stability)
Instructions
- Prepare the Pie Crust:In the bowl of a stand mixer fitted with the paddle attachment, combine cornmeal, rice flour, potato starch, and cornstarch.Add the cold butter cubes and mix on low speed until the mixture resembles coarse crumbs.Add the brown sugar and mix briefly.Add the egg and mix until the dough starts to come together. If the dough is too dry, add 15 ml cold water and mix until combined.Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Pre-Bake the Pie Crust:Preheat the oven to 180°C (350°F).Roll out the chilled dough into a round shape that fits your pie pan (28 cm in diameter).Place the dough into the pie pan and gently press it into the bottom and sides.Prick the dough with a fork and line the crust with parchment paper and pie weights, dried beans, or rice.Pre-bake in the oven for about 10-12 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes until the edges are lightly golden.
- Prepare the Cherries:Pit and halve the cherries and place them in a bowl.Toss the cherries with granulated sugar and cornstarch.
- Prepare the Creamy Cheesecake Filling:Whisk together the eggs and sugar until light and fluffy.Add the Philadelphia cheese and whisk until the mixture is completely smooth.Add the milk, vanilla sugar, cinnamon, and salt, and whisk until evenly combined.Sift in the cornstarch and whisk until the mixture is smooth.
- Fill and Bake the Pie:Place the halved cherries in the pre-baked pie crust.Pour the creamy cheesecake filling gently over the cherries, leaving a little space at the top.Bake the pie at 160°C (325°F) for 45-50 minutes in the lower section in the oven. Check after 45 minutes to see if the filling has set.
- Finish Baking:If the pie looks done and has a nice color, turn off the oven and crack the oven door slightly.Let the pie remain in the turned-off oven for 5-10 minutes to allow the filling to set completely.
- Cooling and Storage:Room Temperature Cooling: Let the pie cool at room temperature for at least 1 hour. This allows the filling to set properly.Refrigeration: Once the pie is completely cool, cover it loosely with plastic wrap, aluminum foil, or a pie cover. Refrigerate the pie. It can be stored in the refrigerator for up to 5-7 days.Freezing: To store the pie longer, it can be frozen for up to 2-3 months. To freeze, wrap the pie well with plastic wrap and aluminum foil. Thaw in the refrigerator overnight and reheat in the oven at 150°C (300°F) for 10-15 minutes before serving.
- Serving: When the pie is cold and the filling is firm, slice and serve. The pie can be served cold directly from the refrigerator or warmed if preferred, with whipped cream or vanilla sauce.
Notes
If you prefer a more pronounced cinnamon flavor, feel free to adjust the amount in the filling to your taste, and consider adding a small amount of cinnamon to the crust as well. This will enhance the spiced profile of the pie and give it an extra layer of warmth.
This Gluten-Free Cherry Cheesecake Pie with Cinnamon is a versatile and delightful dessert, perfect for any sweet occasion. Whether you keep to the original recipe or adjust it to fit your dietary preferences, this pie is sure to be a hit.
