Honeycakes With Cream Cheese Filling And Cherry Compote Recipes

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CHERRY CREAM CHEESE CAKE



Cherry Cream Cheese Cake image

This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.

Provided by Carol

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
1 cup candied cherries, halved
¼ cup all-purpose flour
½ cup chopped pecans

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.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 47.3 g, Cholesterol 105.6 mg, Fat 23.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 241.7 mg, Sugar 27.8 g

POTLUCK CHERRY COMPOTE



Potluck Cherry Compote image

I've made this pretty gelatin salad--loaded with fruit and berries--for potluck suppers and to serve following our ladies' Bible classes. You can vary the fruit and use sugar-free gelatin if you prefer. -Gale Conway Warrenton, Missouri

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 24 servings.

Number Of Ingredients 10

2 packages (3 ounces each) cherry gelatin
2 cups boiling water
1 package (10 ounces) frozen sweetened sliced strawberries
1 can (21 ounces) cherry pie filling
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) pear halves, drained and cut into chunks
3 medium firm bananas, sliced
2 medium navel oranges, peeled, sectioned and chopped
2 medium tart apples, peeled and chopped
1 cup fresh or frozen blackberries, thawed

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

CREAMY CHERRY CHEESECAKE



Creamy Cherry Cheesecake image

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

Time 55m

Yield 10 servings.

Number Of Ingredients 19

CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
1/2 cup sugar
1 teaspoon vanilla extract
SOUR CREAM TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
CHERRY TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
1 can (14-1/2 ounces) pitted tart cherries
1 teaspoon lemon juice
Few drops red food coloring

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 :

MAPLE CUPCAKES WITH CHERRY COMPOTE AND GOAT CHEESE FROSTING



Maple Cupcakes with Cherry Compote and Goat Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 19

2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 stick unsalted butter, at room temperature
2 cups pure maple syrup
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk
Cherry Compote, recipe follows
Goat Cheese Cream Cheese Frosting, recipe follows
2 cups pitted cherries, stems removed
1/4 cup agave nectar
4 to 5 tablespoons cornstarch
Pinch salt
1 stick unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
Pinch salt
4 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular cupcake liners.
  • In a bowl, mix the flour, baking powder, cinnamon and salt together. Set the bowl aside.
  • In the bowl of an electric stand mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add in the maple syrup and combine. Add in the eggs one at a time, mixing between each addition. Then add the vanilla and combine. Alternate adding the flour mixture and the milk to the mixer. Mix until just combined.
  • Fill the cupcake liners three-quarters full. Bake until cooked through, 16 to 18 minutes. Cool the cupcakes completely.
  • To assemble: Fill cupcakes with the cooled Cherry Compote. Top with the Goat Cheese Cream Cheese Frosting.
  • In a pan, heat the cherries, agave nectar, cornstarch, salt and 1/4 cup water. Whisk until combined and there are no clumps of cornstarch. Heat over medium-high heat until the compote begins to boil, and then bring to a simmer. Cook until you reach the desired thickness, 15 to 20 minutes. Place in a bowl to cool.
  • In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, goat cheese and salt until smooth and fluffy. Add in the powdered sugar, a little at a time, and beat until achieved desired consistency. Add to a piping bag fitted with desired tip.

CHERRY COMPOTE



Cherry Compote image

Categories     Condiment/Spread     Sauce     Fruit     Dessert     Christmas     Cherry     Port     Red Wine     Winter     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 2/3 cups

Number Of Ingredients 8

1 1/2 cups dried sour cherries (9 oz)
2/3 cup ruby Port
3/4 cup dry red wine
6 tablespoons sugar
1 (2- to 3-inch) piece of cinnamon stick
3/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons red-wine vinegar

Steps:

  • Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat. Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute. Remove from heat and cover, then let stand 15 minutes. Serve warm.

SAVORY BLUE CHEESE CHEESECAKE WITH CHERRY PEAR COMPOTE AND CHERRY BALSAMIC GLAZE



Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze image

A rich and elegant savory appetizer, worthy of the time and effort. Excellent for wine tasting parties, holiday gatherings and special occasions. The best part is that it can be made days in advance and topped just before serving. I created this for a gathering of Allrecipes foodies in Southern California.

Provided by Baking Nana

Categories     Appetizers and Snacks     Fruit

Time 9h30m

Yield 24

Number Of Ingredients 27

½ cup butter
4 ounces freshly shredded Parmesan cheese
1 teaspoon minced fresh thyme leaves
½ teaspoon Kosher salt
½ teaspoon ground black pepper
1 ¼ cups all-purpose flour
¼ cup chopped toasted pecans
1 tablespoon butter, melted
3 (8 ounce) packages cream cheese, softened
8 ounces blue cheese, crumbled
6 ounces freshly shredded Parmesan cheese
4 large eggs at room temperature
¼ cup heavy cream at room temperature
1 teaspoon ground black pepper
2 tablespoons olive oil
2 large sweet onions, thinly sliced
2 pears - peeled, cored and chopped
½ cup dried cherries
2 tablespoons black cherry balsamic vinegar
½ cup brown sugar
¼ teaspoon kosher salt
1 (8 ounce) package cream cheese
2 ounces freshly shredded Parmesan cheese
4 ounces blue cheese, crumbled
½ teaspoon ground black pepper
¼ cup candied pecans
1 firm green pear, cored and thinly sliced

Steps:

  • Beat 1/2 cup butter, 4 ounces Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with an electric mixer in a large bowl until light and fluffy. Add the flour, and mix on low until mixture resembles large crumbles. Turn dough out and shape into a log. Wrap dough with plastic wrap, and refrigerate until chilled, about 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Slice the prepared dough into 1/4-inch thick pieces and place on a baking sheet.
  • Bake in the preheated oven until golden brown, about 22 minutes. Cool crackers on the sheets for 10 minutes before removing to cool completely on a wire rack. Reduce oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then butter the paper and the sides of the pan.
  • Place the toasted pecans, baked crackers, and 1 tablespoon melted butter in a food processor. Pulse until crumbled. Press the crumbs into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
  • Beat three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese with an electric mixer in a large bowl until smooth and creamy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the heavy cream and 1 teaspoon pepper with the last egg. Pour the mixture into prepared pan.
  • Bake in the preheated oven for about 1 1/2 hours. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add in the chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook and stir until pears are tender. Remove the onion and fruit from the skillet using a slotted spoon. Drain the juice back into the skillet, then mash the fruit in a bowl with a fork. Simmer the juice in the skillet over medium heat until thickened, about 5 minutes. Transfer glaze to a separate bowl.
  • Beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper with an electric mixer in a bowl until smooth. Spread the cheese mixture over the cooled cheesecake. Sprinkle with candied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on the side.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 19 g, Cholesterol 108.9 mg, Fat 29.6 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 17.2 g, Sodium 651.1 mg, Sugar 9.2 g

GINGER CHEESECAKE WITH SOUR CHERRY COMPOTE



Ginger Cheesecake with Sour Cherry Compote image

Categories     Cake     Dairy     Fruit     Ginger     Dessert     Bake     Cream Cheese     Cherry     Summer     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 17

Crust
3 cups gingersnap cookie crumbs (about 12 ounces)
6 tablespoons (3/4 stick) chilled butter, cut into small pieces
Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
3 tablespoons minced peeled fresh ginger
4 large eggs, room temperature
Topping
2 cups sour cream
1/4 cup sugar
2 tablespoons chopped crystallized ginger
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Sour Cherry Compote

Steps:

  • For Crust:
  • Position rack in center of oven; preheat oven to 350°F. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Blend cookie crumbs and butter in processor until moist clumps form. Press crumbs on bottom and up sides of pan. Chill crust while preparing filling.
  • For Filling:
  • Blend cream cheese in processor until smooth. Add sugar, vanilla and salt; process until smooth, occasionally scraping down sides of work bowl. Blend in ginger. Add eggs; process just until blended. Pour filling into crust.
  • Bake cake 15 minutes. Cover top of pan loosely with foil. Continue to bake cake until sides begin to puff and center is softly set, about 50 minutes longer. Transfer to rack; uncover and let stand 5 minutes. Maintain oven temperature.
  • Meanwhile, Prepare The Topping:
  • Whisk first 5 ingredients in medium bowl to blend. Spoon over cake. Return to oven; bake until topping sets, about 10 minutes.
  • Transfer cake to rack. Cut around pan sides. Let cool. Cover; chill overnight. Release pan sides. Cut cake into wedges. Serve with Sour Cherry Compote.

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