Cherry Cheesecake Cake Recipes

THE BEST CHERRY CHEESECAKE

Steps:

• Preheat oven to 325F and grease the sides of a 9″ springform pan.
• Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
• Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
• Add in the eggs, one at a time, mixing well in between on low speed.
• Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
• Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
• Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

BEST CHERRY CHEESECAKE

Steps:

• Mix crushed graham crackers and butter in a bowl; press mixture into a 9x11-inch dish.
• Beat milk and whipped topping mix in a bowl until fluffy.
• Beat cream cheese and sugar in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto the graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.

CHERRY CHEESECAKE

Steps:

• Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
• Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
• Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
• Lightly whip the cream, and then fold it into the cream cheese mixture.
• Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
• When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

CHERRY CHEESECAKE DESSERT

Steps:

• In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.

NO BAKE CHERRY CHEESECAKE

Steps:

• In a medium bowl, beat cream cheese until light and fluffy.
• Beat in sweetened condensed milk.
• Add lemon juice and vanilla and stir until well mixed.
• Pour filling into crust and chill for 2-3 hours.
• Top with cherry filling.

CREAMY CHERRY CHEESECAKE

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.

NO-BAKE CHERRY CHEESECAKE

Steps:

• Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
• Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
• Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
• Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.

EASY CHERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Place the cream cheese in a bowl in the microwave.
• Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
• Add sugar to cream cheese and beat it with an electric mixer until smooth.
• Add eggs and vanilla and blend until smooth.
• Pour into ready made crust.
• Bake at 350 degrees for 25 to 30 minutes.
• Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
• Let cool.
• Top with cherry pie filling and chill.

CHERRY CHEESECAKE

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.

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 CHEESECAKE (NO BAKE)

Steps:

• BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
• Cream cheese& sugar together.
• Mix non-dairy& cream cheese mixture together.
• Spread over crust, cover with pie filling.
• Place in fridge, for 3 hours before serving.

LIGHT CHERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
• Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

INDIVIDUAL CHERRY CHEESECAKES

Steps:

• Place one cookie each in the bottom of 24 greased muffin cups. In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat well. Divide filling over muffin cups. Bake at 375° for 20 minutes. Chill before removing from cups. To serve, top each cheesecake with pie filling and a spoonful of whipped topping.

CHERRY-CHEESECAKE CELEBRATION BOMBE

Steps:

• Sponge Cake: Preheat oven to 350°F. Brush a 10-inch round cake pan with oil. Line bottom with parchment; brush parchment. Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/4 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into oil mixture just until combined.
• In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar; continue beating until stiff, glossy peaks form, about 2 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no streaks remain. Transfer to prepared pan, smoothing top with an offset spatula.
• Bake until cake is pale golden and top springs back when lightly pressed, 15 to 17 minutes. Let cool 15 minutes in pan on a wire rack, then turn cake out onto rack, remove parchment, and let cool completely.
• Cherry-Cookie Crumb: Pulse cookies, cherries, and granulated sugar in a food processor until finely ground. Add butter; pulse until texture resembles wet sand (you should have 2 packed cups). Transfer to a bowl, or refrigerate in an airtight container up to 1 week.
• Cream-Cheese Filling: Line a 10-inch-diameter mixing bowl (10-to-12-cup volume) with plastic wrap, leaving a long overhang on all sides. Beat cream cheese on medium-high until light and fluffy, about 2 minutes. Beat in condensed milk. In another bowl, whisk cream and vanilla to soft peaks. Fold into cream-cheese mixture to combine. Transfer to prepared mixing bowl, smoothing top with an offset spatula. Sprinkle evenly with 1 cup cookie-crumb mixture. Transfer to freezer.
• Cherry Ice Cream: Combine cherries, corn syrup, and cornstarch in a medium saucepan. Bring to a boil, stirring a few times. Boil until juices thicken slightly, about 1 minute. Transfer to a bowl and refrigerate until cool, about 30 minutes (or cool quickly over an ice-water bath). Temper ice cream in refrigerator until softened but not melting, about 20 minutes.
• Transfer ice cream and chilled cherry mixture to a food processor. Pulse just until combined and no streaks of ice cream remain. Pour into bowl in freezer, smoothing top. Top with sponge cake. Cover cake with plastic over-hang and freeze until firm, at least 8 hours and up to 5 days.
• Dip bowl in a hot-water bath 10 seconds. Wipe bowl dry and invert onto a cake plate. Remove bowl and plastic wrap. Using your hands, press remaining cookie-crumb mixture evenly over cream-cheese filling (remove any crumb mixture that falls onto plate with a pastry brush). Cut into wedges and serve immediately, or wrap in plastic and return to freezer until ready to serve, up to 3 days.

CHERRY-CHEESE CAKE

Steps:

• Prepare cake mix according to package directions. Pour into two greased 13x9-in. baking dishes. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. Top with pie filling. Chill 4 hours or overnight.

CHERRY CHEESECAKE PIE

Steps:

• In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
• Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.

CHERRY CHEESECAKE CAKE

Steps:

• Stir together the remaining cake mix, (not the 1 cup reserved) 1 egg, and 2 T oil.
• Press this mixture into 9x13 cake pan on bottom and up the side 3/4 to top.
• Blend cheese and sugar.
• Add 3 eggs and reserved 1 cup of cake mix.
• Beat 1 minute at medium speed.
• Gradually add milk, juice, and vanilla. Mix until smooth.
• Pour into the crust.
• Bake at 300°F for 45 to 55 minutes.
• COOL, when cool, top with cherry pie filling.
• Refrigerate and enjoy!

THE BEST CHERRY CHEESECAKE

Steps:

• CRUST: Mix together graham cracker crumbs, sugar and melted butter.
• Press into bottom of 8"x8" pan.
• Bake at 375 degrees for 10 minutes; then cool.
• FILLING: Cream cheese and vanilla together until light.
• Add whipped topping and milk and beat until well mixed.
• Pour into pan and chill.
• Spread cherry pie filling over cheese layer and chill well.

CHERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
• Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
• Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.