Delicious Cherry Cheese Pizza Food

CHERRY CHEESE DELIGHT

Steps:

• Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.

DELICIOUS CHERRY CHEESE PIZZA

Steps:

• 1. In a large bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. I do this in my food processor...works great.
• 2. Roll out into a 14-in. circle. Place on an ungreased 12-in. pizza pan. Flute edges to form a rim; prick bottom of crust. Bake at 350° for 15 minutes.
• 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool.
• 4. Drain cherries, reserving 1/3 cup juice. Set cherries and juice aside. In a large saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add cherries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer.
• 5. Remove from the heat; stir in butter, extract and food coloring.
• 6. Cool to room temperature; spread over cream cheese layer. Top with whipped cream and mint if desired.

CHERRY CHEESECAKE PIZZA RECIPE - (4.5/5)

Steps:

• Put the can of pie filling in the refrigerator to chill until needed. Preheat oven to 350 F. Lightly grease or spray a pizza pan. Stretch out dough to cover the pan, folding any excess over the top edge. Sprinkle dough with 2 teaspoons of sugar. Set aside. In a mixing bowl and using a mixer, beat the cream cheese, sugar, vanilla, lemon juice, and egg until smooth and creamy. Spread the mixture evenly over the pizza dough but not all the way to the edges. Bake for 25 minutes or until the filling is set and crust is lightly browned. Cool on a wire rack for at least 30 minutes. (I slid it out of the pan onto a large rack to cool then slid it back into the pan). Top with the chilled pie filling leaving a space around the edges. Cut into wedges to serve. Refrigerate any leftovers.