CHEESECAKE CHERRY TOPPING RECIPES
CHERRY CHEESECAKE RECIPE: HOW TO MAKE IT
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
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
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, FatContent 24g fat (14g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 57g carbohydrate (46g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CREAMY CHERRY CHEESECAKE RECIPE: HOW TO MAKE IT
The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door—everything from wolves to caribou!
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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Everything you want in a dessert is in this cherry-topped cheesecake: a cookie crust, a creamy filling, and a heaping portion of cherries on top!
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- For the crust: Preheat the oven to 350 ̊. Pulse the cookies and sugar in a food processor until the mixture is very finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set and dry, about 15 minutes. Let cool while you make the filling. For the filling: Beat the cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and beat again. Pour the filling into the crust, smooth the top and bake until the center just barely jiggles, about 25 minutes. Turn off the oven and let the pan sit in the oven for 15 minutes with the door ajar. Remove and let cool completely. For the topping: Combine the cherries, sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring frequently, until the cherries are tender, about 5 minutes. In a small bowl, combine the cornstarch, lemon juice and 1 tablespoon water until smooth. Add to the cherries, return to a boil and cook, stirring, until thickened, about 1 more minute. Transfer to a bowl and let cool to room temperature, about 30 minutes. Mound the cherries in the center of the cheesecake. Refrigerate until set, at least 2 hours or overnight.
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