Cherry Cheesecake Turnovers
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Cherry Cheesecake Turnovers made completely from scratch with a flaky, buttery, homemade pie crust and a sweet cherry cheesecake filling.
It was around this time last year that I shared my apple turnover recipe, and since then my little sister has not stopped asking me to make them for her.
I finally decided that this space could use a new turnover recipe and thought that cherry would be the best choice because
- I have a glaring lack of cherry recipes on my blog (I have none, actually, unless you count my pineapple upside-down cake that uses maraschino cherries, but I think that’s a stretch).
- After spending the better half of my teenage years working at an Arby’s it’s now ingrained in my head that cherry and apple turnovers (and occasionally chocolate turnovers) are the only turnover flavors that matter, and
- I was just really, really getting tired of hearing her ask for turnovers!
Unfortunately, as it turns out, Andi doesn’t actually like cherries or anything cherry-flavored so my efforts for that part were mostly wasted, but at least she nibbled around the edges and gave the sugared crust and cheesecake filling a thumbs-up.
Honestly, I’m not much of a cherry person myself either, but as it turns out if you serve me a cherry turnover made with a bourbon-infused cherry pie filling and served warm over a bed of creamy cheesecake and tucked into a golden sugared bed of buttery pie crust, I certainly won’t turn it down.
I made this cherry pie filling using frozen cherries, but I’m sure fresh would work just as well. Just make sure to pit your cherries before using and also, be mindful of the tartness of the cherries that you use — a more tart cherry will likely need a little more sugar to make the filling more palatable.
I also chose to add a splash of bourbon into my cherry pie filling for flavor, but if you don’t like bourbon you can leave this out. I also tried flavoring the cherry pie filling with a little bit of vanilla extract and found that I didn’t really care for it; the taste detracted from the natural flavor of the cherries, and besides, there’s a subtle vanilla flavor in the cheesecake layer so adding it to the cherries becomes redundant anyway.
These cherry cheesecake turnovers start with my all-time favorite easy pie crust recipe. If you’ve ever felt intimidated by the prospect of making your own pie dough, don’t be. Mine is not only flaky, buttery, and easy to manage but it also comes together simply thanks to the fact that I always use a food processor. this is my go-to pie crust, I’ve been making it for years and I’ve never found another recipe that’s been easier or tastier.
If you’re really looking for a shortcut you could use store-bought pie dough or even puff pastry. When I worked at Arby’s, their turnovers were always made with puff pastry but I always thought that it overwhelmed the filling rather than complementing it — I always had a mouthful of bland, crumbly puff pastry and a tiny bit of filling — so I much prefer using this buttery homemade pie dough instead.
Enjoy!
How to Make Cherry Cheesecake Turnovers
Cherry Cheesecake Turnovers
Ingredients
- Double batch pie crust dough, chilled (I recommend using my favorite easy pie crust linked to here, the recipe is easily doubled to make enough for this recipe)
- 2 ½ cups frozen pitted cherries
- ¼ cup (50 g) sugar
- 1 Tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon bourbon, optional
Cheesecake Filling
- 8 ounces (225 g) cream cheese softened to room temperature
- ⅓ cup (65 g) sugar
- ½ teaspoon vanilla extract
- 1 large egg + 1 teaspoon water, beaten together in a small dish (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Preheat oven to 400F (205C)
- Divide your chilled pie dough into two pieces that are roughly the same size.Double batch pie crust dough
- Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.
- Using a pizza cutter or a knife, neatly cut dough into 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).
- Place squares on a parchment paper lined cookie sheet and return to the refrigerator.
- Repeat rolling and cutting with your second half of pie dough until you have 10 squares chilling in your refrigerator.
- Meanwhile, prepare your cherry pie filling by combining pitted cherries, sugar, cornstarch, and lemon juice in a medium-sized saucepan over medium-low heat.2 ½ cups frozen pitted cherries, ¼ cup (50 g) sugar, 1 Tablespoon cornstarch, 2 teaspoons lemon juice
- Stir frequently until cherries release their juices and mixture is liquidy. Increase heat to medium and bring to a simmer, stirring frequently until mixture is thickened.
- Remove from heat and stir in bourbon, if using. Allow cherry mixture to cool (at least 15-20 minutes -- if you add hot cherry pie filling to your pie dough you will melt it) before proceeding.1 teaspoon bourbon
- While your cherry pie filling cools, prepare your cheesecake filling by combining cream cheese, sugar, and vanilla extract in a bowl and stirring until well-combined. Set aside.8 ounces (225 g) cream cheese softened to room temperature, ⅓ cup (65 g) sugar, ½ teaspoon vanilla extract
- Once your pie filling has cooled, remove your prepared turnover dough from the refrigerator and use a pastry brush to lightly brush the insides of your pastry squares with egg wash.
- Portion about 2 teaspoons of cheesecake mixture into the center of each turnover square and then top with 1 ½ Tablespoons of cherry pie filling (see image in post). Gently fold over one corner to the other to envelope the filling (if your dough is still cold and stiff from the refrigerator, just let it sit at room temperature for several more minutes and it will become flexible enough to fold over. Use the tines of a fork to press and seal the turnovers.
- Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.1 large egg + 1 teaspoon water, Coarse sugar
- Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.
- Allow to cool before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hiii any luck on the cherry pie recipe? Would you recommend using the recipe from here or maybe your blueberry cobbler recipe? I’m needing to make a cherry cobbler
Oooooo, I’m honestly still working on this. I’m hesitant to advise because it may not work and I don’t want to waste your time and ingredients. 🙁
Can I make this with canned cherry pie filling?
Hi Simcha! That should be fine.
Thanks!
Hi Sam – I am absolutely obsessed with your recipes. They are delicious, consistent and fool proof, thank you so much! And congrats on the new addition, so exciting!!! Okay, now let’s get down to business, lol. Do you have a cherry pie recipe? I want to make one for for thanks giving, but I’m a little overwhelmed and I don’t want to disappoint! Any guidance is appreciated!
Hi Debbie! I’m so glad you have enjoyed everything so much! I do not currently have a cherry pie recipe. Things got a little out of hand this year. It is on the calendar for next year though. 🙂
Hi do you have the cherry pie recipe yet? This comment was posted October 2021. Hoping you have it by now!
Hi Lilly! I actually have been struggling to find the right cherries so I had my husband plant me a few trees. We had a couple of cherries this year but not enough for a pie. It is coming, it’s just a work in progress. 🙂
These were delicious and fairly easy to make. Pastry lovely, I used Greek Yogurt instead of sour cream, as I have the yogurt in my fridge, but no sour cream! Worked brilliantly. I will definitely make these again as I love cherries and cherry flavoured food.
I’m so glad you enjoyed them so much, Andrea! 🙂
These are the best turn overs I’ve had in a long time!
I am so glad you enjoyed them so much, Sasha! 🙂
I am a new subscriber and I have located a few recipes that I want to try … is there some way you can include the photo in the recipe? I guess I do a visual before I read what I’m about to try, so it is sort of a biggy? Thanks!
Hi Shirley! Thank you for subscribing, I’m not sure what you mean about including a photo, all of my recipes include photos. Do you mean when you print the recipe you want the photo to be printed too?
Could you include a demonstration video showing how to do each step. All chefs are doing that now, so people can really see exactly how they should be doing things to make the recipe properly.
Hi, Kevin! This recipe is an older post therefore it does not currently have a video. Almost all my newer post includes an instructional video. I will be working on updating the older posts as well over time. I appreciate your feedback and hope that you enjoy the cherry cheesecake turnovers. 🙂
Lovely recipe! Next time, instead of vanilla, try almond extract. It’s the traditional, old fashioned flavor that combines so heavenly with cherries. This is delightful, especially the cheesy part!
Wonderful suggestion, thank you, Elizabeth!!