Double Crusted Cherry Almond Cheesecake Food

DOUBLE CHOCOLATE ALMOND CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.

DOUBLE CHERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Place rack in lower third of oven.
• Grease a 9" springform pan.
• Combine graham cracker crumbs with melted butter.
• Mix well.
• Press all the crumb mixture onto bottom of springform pan and half way up the sides of the pan-- evenly-- Bake in 350 oven for 8- 10 minutes.
• Remove crust from oven and allow to cool.
• Drain 1 can of cheeries and set aside.
• Increase heat to 500 degrees.
• Beat cream cheese on medium speed for 5 minutes until smooth and fluffy.
• Reduce speed and gradually add sugar.
• Next add flour and vanilla mix well.
• Reduce speed again for eggs and egg yolks, beating in one at a time until well combined.
• Add sour cream, then beat batter for 1 minute more.
• Spread drained cheeries over bottom of graham cracker crust.
• Pour cake batter over the cherries.
• Bake cake for 10- 15 minutes.
• Lower heat to 200 degrees and bake cake for 1 1/2 hours longer, or until cake sets and center jiggles slightly when shaken.
• (If cake is browning too quickly for your liking cover loosely with foil).
• Turn off the oven, leave cake in oven for 20 minutes longer-- do not open oven door-- Cool cheesecake on rack for 30 minutes.
• Run knife around edge of cake to loosen.
• Refrigerate, at least 4 hours or better yet overnight.
• Remove side from pan, and put cake on platter, serve with the remaining can of cheeries pour over top of cake and enjoy.

CHERRY ALMOND CHEESECAKE

Steps:

• In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust., Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.

ALMOND CRUSTED CHERRY CHEESECAKE!

Steps:

• FOR THE CRUST:.
• Finely grind the almonds. Spray a 9x13-inch glass dish (to look pretty, it doesn't have to be glass though).
• Melt the margarine and combine it, the almonds, and the 1/2 cup brown sugar in the bottom of the pan. Press the mixture over entire bottom of the pan evenly, using a flat butter knife and gently patting and pushing.
• Bake at 350°F for 15-20 minute. Let cool completely. (about 2-3 hours).
• FOR THE FILLING:.
• Whip cream until peaks form and fold in 1 cup white sugar till dissolved.
• In a separate bowl beat cream cheese until light and fluffy and mix in 1 1/2 cups sugar. Add the 1 tsp vanilla.
• Lightly blend whipped cream and cream cheese.
• Spread mixture over cooled crust and spread cherry pie filling on top.
• Refrigerate at least 3 hours or overnight.

MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

DOUBLE-CRUSTED CHERRY ALMOND CHEESECAKE

Steps:

• Heat oven to 350 degrees. Unroll one can of crescent rolls into bottom of 9x13-inch glass baking dish. Seal edges to make one rectangle. Spread evenly to cover bottom of dish. In a large mixing bowl, beat together cream cheese, 1 ½ cups sugar, and extract until smooth. Spoon over dough, spreading to edges. Sprinkle with chopped almonds. Spoon pie filling evenly over almonds. Unroll second can of crescent rolls. Roll out to cover top of cherries. Place on cherries. Drizzle with melted margarine. Sprinkle with granulated sugar and slivered almonds. Bake for 25-30 minutes on middle rack of oven until top is golden. Cool to room temperature before serving.

CHOCOLATE-ALMOND CHEESECAKE

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 350 degrees F.
• For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
• For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
• For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
• Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
• Serve cold, with a dusting of powdered sugar if desired.

CHERRY-ALMOND CHEESECAKE

Steps:

• Stir Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto bottom of pie plate.
• Pour milk into medium bowl. Add Filling Mix and almond extract. Beat with electric mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour.
• Squeeze Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top of cheesecake. Store leftover cheesecake in refrigerator.

CHERRY CHEESECAKE WITH CHOCOLATE ALMOND CRUST

Steps:

• Make crust:
• Preheat oven to 350° F.
• In a food processor pulse almonds until ground. Add chocolate wafer cookies and grind fine. Add butter, sugar, almond extract, and salt and pulse until combined well. Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side. Bake crust in middle of oven 10 minutes and transfer to a rack to cool. Crust may be made 3 days ahead and kept, covered, at room temperature.
• Make topping:
• In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften. In a heavy saucepan bring cherries, sugar, and lemon juice to a boil, stirring. Remove pan from heat and reserve 1/2 cup juice for filling. To mixture remaining in pan add gelatin mixture and almond extract and stir until gelatin is dissolved.
• Make filling:
• In a bowl with an electric mixer beat cream cheese with sugar until smooth. Beat in flour and add eggs 1 at a time, beating after each addition. Beat in sour cream, vanilla, and reserved cherry juice until combined well.
• Pour filling into crust and bake in middle of oven 50 minutes. (Cake will not be set in center but will set as it cools.) Transfer cake in pan to a rack to cool completely. Chill cake, loosely covered, 1 hour. Remove side of pan and transfer cake to a plate. Spread topping evenly over cake. Chill cake, loosely covered, at least 2 hours and up to 3 days.

DELUXE DOUBLE LAYER CHEESECAKE

Steps:

• Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg.
• First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg.
• Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg.
• Finish - Let cake set overnight in refrigerator.

LOW CARB CHEESECAKE WITH ALMOND CRUST

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.