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Bing Cherry Cream Cheese Pie

Cherry cheesecake

Here’s a wonderful spring/summer dessert that’s super impressive but easy to make. A bit of J. Lohr Estates Falcon’s Perch Pinot Noir in the cherry sauce really brings it together!

Recipe courtesy of Chef Lola Beth Pokorny.

Serves: 8-10 servings



  • 2 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 Tbsp. sugar

Cream Cheese Filling

  • 1 Tbsp. water
  • 1 egg yolk
  • 1/3 cup sugar
  • 1 tsp. all-purpose flour
  • 1 cup heavy cream
  • pinch of salt
  • 1 tsp. vanilla extract
  • 16 oz. cream cheese

Cherry Topping

  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir
  • 1 lb. cherries (or any red berry in season)
  • 1/4 cup powdered sugar
  • 4 Tbsp. honey



  1. Preheat oven to 350°F.
  2. Mix all the ingredients together and press into the bottom of a 9-inch pie pan.
  3. Bake for 15 minutes.

Cream Cheese Filling

  1. Place the water and egg yolk in a medium saucepan and whisk together.
  2. Add the sugar, flour, heavy cream and salt to the pan, and whisk constantly over medium heat till thick.
  3. Remove from heat, add vanilla, and let cool.
  4. When near room temperature, whip the cream cheese into the mixture.

Cherry Topping

  1. In a saucepan, bring J. Lohr Estates Pinot Noir to a boil and reduce by half.
  2. Stir the cherries and powdered sugar together, and add with the honey to the reduced wine.
  3. Cook for 5 minutes, and then put in the refrigerator to chill.


  1. Spread 1/2 of the cream cheese filling about 1/4-inch thick on the graham cracker crust.
  2. Then spread the cherry topping over the cream cheese layer.
  3. Top with the remaining cream cheese filling, cover and chill overnight.
  4. Pair with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.