Fudgy Cherry Cream Cheese Pie Food

CHERRY CHEESECAKE BROWNIES

Steps:

• Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese in large bowl until creamy and no lumps are showing. Add sweetened condensed milk, lemon juice, vanilla, and almond extract. Beat until smooth and creamy.
• Pour into crust and chill at least 4 hours, longer if you can.
• Top with desired amount of chilled cherry pie filling before serving. (You may not want the entire can.)

CHERRY CREAM CHEESE PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

CHERRY CREAM PIE

Steps:

• Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
• Refrigerate until set and chilled completely, about 2 hours.

CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Gather your ingredients and heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• Make brownie batter as directed on box; pour into pan. In medium bowl, beat cream cheese, sugar and egg with electric mixer on medium speed until smooth.
• Drop heaping spoonfuls cream cheese mixture all over brownie mixture, followed by spoonfuls of cherry pie filling. Swirl into brownie batter using a few strokes of butter knife or spatula.
• Bake 35 to 40 minutes or until brownie is set and cream cheese swirls have puffed and turned slightly golden. Cool completely in pan, about 1 hour, before cutting.

CHERRY CREAM CHEESE PIE

Steps:

• In a mixing bowl, beat the cream cheese until light and fluffy. Gradually add the milk; stir until well blended. Stir in the lemon juice and vanilla. Pour the filling into the crust and refrigerate for 2 to 3 hours. Top with the pie filling before serving.

CHERRY CREAM CHEESE DESSERT

Steps:

• Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
• Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
• Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
• Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.

FUDGY CHERRY-CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°.
• Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
• Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
• Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
• With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
• Spoon brownie mixture into prepared baking pan.
• Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
• Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
• Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
• After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

FUDGY CHERRY-CHEESECAKE BROWNIE BARS RECIPE - (4.3/5)

Steps:

• 1 Heat oven to 350°. 2 Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray. 3 Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside. 4 Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture. 5 With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour. 6 Spoon brownie mixture into prepared baking pan. 7 Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbleized look. 8 Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE! 9 Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting. 10 After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.