CHERRY CHEESECAKE
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Desserts Cakes Holiday Cake Recipes
Time 5h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
- Pour cherry pie filling on top of pie. Serve.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g
EASY CHERRY CHEESECAKE
This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.
Provided by beckas
Categories Cheesecake
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place the cream cheese in a bowl in the microwave.
- Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
- Add sugar to cream cheese and beat it with an electric mixer until smooth.
- Add eggs and vanilla and blend until smooth.
- Pour into ready made crust.
- Bake at 350 degrees for 25 to 30 minutes.
- Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
- Let cool.
- Top with cherry pie filling and chill.
Nutrition Facts : Calories 495.1, Fat 28.1, SaturatedFat 12.9, Cholesterol 109, Sodium 384.2, Carbohydrate 55.3, Fiber 0.9, Sugar 25.9, Protein 6.5
CHERRY CHEESECAKE
This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
- Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
- Lightly whip the cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
- When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
CHERRY CHEESECAKE DESSERT
My mother often made this lovely fruit-topped cheese-cake. Now our grown sons consider it my "signature dessert". Sometimes, I bake and freeze the cheesecake ahead. On the day I serve it, I thaw it, then add the fruit. -Christine Eilerts Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.
Nutrition Facts : Calories 377 calories, Fat 21g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY CHEESECAKE WITH A GRAHAM CRACKER CRUST
The first bite will melt in your mouth. I told myself to only eat a half of a slice, then one more bite, one more BIG bite, then it was gone. Do not expect 'will power' to come into play when eating this cheesecake.
Provided by Shannon Kramer
Categories Fruit Desserts
Time 4h
Number Of Ingredients 9
Steps:
- 1. In a small bowl, combine the crushed graham crackers and 1/4 cup sugar; add the butter and blend well. Press onto the bottom and sides of a 9 inch pie plate. Refrigerate for 30 minutes before filling, or bake at 350 degrees F for 8 minutes, cooling on a cooling rack before filling.
- 2. In a large bowl, combine the cream cheese, 1/2 cup sugar, 1 dash of vanilla extract, and 1 dash of almond extract. Mix well. Fold in the heavy whipping cream. Spread over the graham cracker crust. Smooth the top with the spatula, and refrigerate until firm, 2-3 hours. Spread the cherry pie filling over the top and refrigerate until ready to serve. Top with drops of whipped cream.
CHERRY DELIGHT RECIPE
Cherry Delight is a no bake dessert with a graham cracker crust, no bake cheesecake filling and cherry pie filling on top!
Provided by Dorothy Kern
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Stir graham cracker crumbs, brown sugar and melted butter in small bowl with a fork until all cookies are moistened with butter. Press into the bottom of an 8x8-inch pan. Chill until filling is ready.
- Use a hand mixer to mix powdered sugar into cream cheese until combined. Mix in vanilla and fold in whipped topping.
- Spread filling on top of chilled crust. Top with cherry pie filling.
- Chill until set, at least one hour, before serving.
Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 28 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 146 mg, Fiber 1 g, Sugar 20 g
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
CLASSIC CHERRY CHEESECAKE RECIPE
Creamy cherry cheesecake with homemade cherry topping
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
Nutrition Facts : ServingSize 1 serving, Calories 635 kcal, Carbohydrate 59 g, Protein 9 g, Fat 41 g, SaturatedFat 23 g, Cholesterol 198 mg, Sodium 478 mg, Fiber 1 g, Sugar 51 g
CHERRY CHEESECAKE
Find out how to make this amazing no-bake Cherry Cheesecake. This fluffy Cherry Cheesecake takes just a handful of ingredients, 10 minutes to prep and is sure to dominate the dessert table.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours. Serve topped with cherry pie filling.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5865 g, Sugar 0 g, Protein 3 g
CHERRY CHEESECAKE
When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry. -Mary Smith Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 464 calories, Fat 24g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 250mg sodium, Carbohydrate 57g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC BAKED CHERRY CHEESECAKE
This classic baked cherry cheesecake is so easy to make with only a handful of ingredients. Enjoy homemade cheesecake in your own home.
Provided by Kim Strawn
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 325° F
Nutrition Facts : Calories 563 kcal, Carbohydrate 35 g, Protein 9 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 189 mg, Sodium 490 mg, Fiber 1 g, Sugar 18 g, TransFat 1 g, ServingSize 1 serving
CHERRY CHEESECAKE - SUGAR FREE
I don't know where this recipe came from. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheesecake
Time 38m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Blend all together. Pour into graham cracker crust.
- Bake at 350 for 23-30 minutes. Cool in refrigerator. Frost with whipped cream just before serving.
Nutrition Facts : Calories 297.5, Fat 18.4, SaturatedFat 7.4, Cholesterol 77.7, Sodium 279.7, Carbohydrate 29.7, Fiber 1.4, Sugar 19.8, Protein 5
NO-BAKE CHERRY CHEESECAKE
No-Bake Cherry Cheesecake is silky, rich, and creamy with a sweet cherry pie filling topping and buttery graham cracker crust.
Provided by Sabrina Snyder
Categories Dessert
Time 8h10m
Number Of Ingredients 9
Steps:
- Graham Cracker Crust:
- Mix the graham cracker crumbs, brown sugar, and melted butter and press into the bottom of the springform pan and 1 inch up the sides.
- Add heavy cream to your stand mixer on low speed, raising it to a higher and higher speed and beat until stiff peaks form, about 3-4 minutes.
- Remove the whipped cream from the bowl and set aside.
- To your stand mixer add the cream cheese, sugar, almond extract, and lemon juice and beat until light and fluffy, about 2 minutes.
- On the lowest speed add in the whipped cream until just evenly combined.
- Spoon mixture over crust, spread evenly.
- Refrigerate, covered, overnight. The longer it refrigerates the firmer it will be.
- Pour Cherry Filling over cheesecake just before serving.
Nutrition Facts : Calories 428 kcal, Carbohydrate 38 g, Protein 5 g, Fat 29 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 95 mg, Sodium 340 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
HONEY MAID GRAHAM CRACKER CRUST CHEESECAKE
These famous crackers have been in the market for 95 years now, and are distinguished by their homemade flavor. They're made with whole grain and real honey!
Provided by Cheesecakes World
Categories Dessert
Time 6h25m
Number Of Ingredients 6
Steps:
- Pulverize about 15 graham crackers in your food processor to make 2 cups of crumbs. Once you have your graham crackers crumbs, mix them up into your crust.
- Transfer your crumbs into a mixing bowl.
- Next, add your melted butter and stir with a fork until combined.
- Now, take your springform pan and transfer the mixture into it.
- Use a measuring cup with a clean bottom to tamp down the crumbs into the crust. Make sure you press uniformly. You can use your fingers to press the crust against the walls of the pan. Then, let it aside while you make your cheesecake filling recipe.
- Preheat the oven to 190 degrees Celsius.
- Beat your room temperature cream cheese in a mixing bowl, use an electric mixer. Do it at the lowest speed.
- Once is smooth and creamy, add the sugar, add the eggs - 1 by 1 -, and the vanilla extract. Mix well.
- Pour the cheesecake mixture into the chilled cracked crust and spread evenly.
- Pour water into the baking sheet and place your cheesecake on top.
- Bake the cheesecake for about 1 hour.
- Remove cheesecake from the oven and allow it to cool at room temperature for 1 hour.
- Refrigerate for another 4 hours before serving.
- Enjoy!
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