Double Cherry Cheesecake Recipes

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.

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.

CHOCOLATE CHERRY CHEESECAKE

Steps:

• In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° 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. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.

DOUBLE-LAYER CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour half the batter into medium bowl; stir in dry gelatin mix. Pour over crust. Add lemon zest and juice to remaining batter; mix well. Carefully spoon over cherry layer in pan.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

DOUBLE CHERRY PIE

Steps:

• Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool. , In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat. , Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

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.

DOUBLE CHERRY CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Reserve 1 cup of cake mix.
• In large mixing bowl combine remaining cake mix, 1 egg, and oil. Mixture will be crumbly.
• Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13x9x2 inch pan.
• In same bowl, mix cream cheese and sugar.
• Add 3 eggs and reserved cake mix.
• Beat 1 minute at medium speed.
• At slow speed slowly add milk, flavorings, and color.
• Mix until smooth.
• Pour into crust.
• Bake for 45 - 55 minutes or until center is firm.
• When cool top with pie filling and chill.
• Store in refrigerator.