Cherry Cream Cheese Torte Food

OPAL'S CHERRY DELIGHT

Steps:

• Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
• Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.

CHERRY CHEESE TORTE

Steps:

• Place a layer of ladyfingers on the bottom and around the sides of an ungreased 9-in. springform pan. In a large bowl, beat the cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Beat in lemon juice and zest. In a small bowl, beat cream until it begins to thicken. Add remaining sugar and vanilla; beat until stiff peaks form. Fold into cream cheese mixture. Spread half over crust. , Arrange remaining ladyfingers in a spoke pattern over top. Evenly spread with the remaining cream cheese mixture. Top with pie filling. Refrigerate overnight.

CHERRY CREAM CHEESE GALETTE

Steps:

• For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
• Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
• For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
• In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
• Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
• Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
• Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
• Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.

CHERRY CREAM TORTE

Steps:

• Split ladyfingers lengthwise; brush with juice. Place a layer of ladyfingers around the sides and over the bottom of a lightly greased 9-in. springform pan. , In a large bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust. , Arrange remaining ladyfingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight. , Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired.

CHERRY CREAM CHEESE BAKE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 375°F. Grease an 8x8-inch baking dish. Take half of the crescent rolls (4 crescent rolls) and lay them out on the bottom of the baking dish. In a medium-sized mixing bowl, blend cream cheese until smooth. Once smooth, add powdered sugar and vanilla, and blend. Once blended, spoon onto the crescent rolls in baking dish and spread evenly. Top with can of cherry pie filling. Top with the last half (4 triangles) of the crescent rolls. Melt butter and pour on top of crescents.Top with granulated sugar and bake for 25 minutes or until browned. Serve warm with ice cream and whipped cream if desired.

CHERRY CHEESECAKE

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.

CHERRY TORTE

Steps:

• Beat egg whites and cream of tartar until stiff peaks form.
• Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
• Pour into a greased 9x13 baking dish.
• Bake at 350 degrees for about 25 minutes.
• Let crust cool completely.
• Beat whipping cream until it thickens.
• Add sugar and, if using, vanilla.
• Beat well.
• Cover crust with whipped cream mixture.
• Add cherry pie filling on top of whipped cream mixture.
• Refrigerate 2-3 hours.
• Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.

CREAM CHEESE-CHERRY COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.
• Beat cream cheese, remaining sugar and extract in small bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.
• Bake 50 to 55 min. or until golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature.

CHERRY TORTE

Steps:

• 1. Visit my blog for step by step photos of the recipe! http://www.inthekitchenwithjenny.com/2010/06/cherry-torte.html

CHERRY TORTE

Steps:

• In bottom of 9 x 13 pan (use glass for best presentation) mix flour, brown sugar, oleo and nuts. Mix like pie crust blending butter into flour. Bake at 350°F for 15 min. Cool and crumble with a fork. Remove 1 cup of mixture and save for the topping. Spread the remaining mixture in bottom of pan, pressing gently. Do not press down too firmly, crust should be crunchy and crumbly, not firm and tough. Wipe clean the inside of glass dish down to the mixture so that the next layer will show through.
• In separate bowl, mix 1 large package Dream Whip with milk as indicated on package, and 2 Tbsp. (clear) vanilla. Use clear vanilla if you want the filling to be perfectly white. Whip as directed. In another bowl mix 1 cup powdered sugar and softened Philadelphia Cream Cheese. Mix with mixer till creamy. Add prepared Dream Whip mix to cream cheese mixture and beat well. Spread this mixture over the crumbs in the bottom of your 9 x 13 pan.
• Carefully dribble 1 or 2 cans of cherry pie filling onto the cream cheese/Dream Whip base, spread gently bringing up a little of the creamed cheese mixture occasionally for looks. Sprinkle the remaining crumb and nuts mixture on top, cover and refrigerate overnight before serving.

NO-BAKE CHERRY CREAM CHEESE DESSERT RECIPE

Steps:

• Gather the ingredients.
• Beat the cream cheese with a hand mixer until fluffy. Alternatively, use a stand mixer fitted with the whisk attachment.
• Beat in the sweetened condensed milk , lemon juice, vanilla extract, and salt until a thick, batter-like mixture forms.
• Pour the mixture into the prepared graham cracker crust .
• Chill the pie in the refrigerator until the filling is set, at least 4 hours. (Note: You can also freeze the pie up to this point to speed up the process. Freeze least 2 hours.)
• Once it's chilled, spread the cherry pie filling over the top of the pie.
• Slice and serve immediately.

CHERRY CREAM CHEESE TORTE

Steps:

• 1. Mix cake according to directions on box and bake in 13 x 9 pan. When baked allow to cool.
• 2. Whip heavy whipping cream until fluffy.
• 3. Allow cream cheese to come to room temperature, then beat together with eagle brand milk.
• 4. Add whipped cream to cream cheese mixture, blend
• 5. Cut up 1/2 of cake into small pieces and place in bottom of Torte dish. Ice with 1/2 of Cream Cheese mixture, top this with one can of Cherry Pie filling. Do the same steps again to finish off another layer of the torte.
• 6. Place Torte in refrigerator to chill a few hours. Best if made in the morning and eaten that evening.