Heavenly Cherry Cheesecake Recipes

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CHERRY CHEESECAKE DIP



Cherry Cheesecake Dip image

Provided by Michelle

Number Of Ingredients 4

8 oz package cream cheese (softened)
7 oz jar Jet Puffed marshmallow creme
8 oz container frozen whipped topping (thawed)
21 oz jar cherry pie filling

Steps:

  • Beat together the cream cheese and marshmallow cream until creamy and well blended.
  • Add half the whipped topping and blend well. Add the remaining whipped topping and fold in to maintain the light texture.
  • Transfer the filling to a pie plate or small casserole dish. Spoon cherry pie filling over the top.
  • Serve with assorted dippers like sugar wafers, graham crackers, and/or Nilla wafers.

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

A prized cheesecake recipe, this one will please even the fussiest guest! For festive touches, see Tips from the Kitchens below the recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h55m

Yield 16

Number Of Ingredients 10

1 cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs
2 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 bag (12 ounces) white baking chips, (2 cups), melted
1/2 cup half-and-half
Cut-up fresh strawberries, if desired
Fresh mint leaf, if desired

Steps:

  • Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
  • Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts : Calories 345, Carbohydrate 24 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg

EASY CHERRY CHEESECAKE



Easy Cherry Cheesecake image

This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.

Provided by beckas

Categories     Cheesecake

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

1 prepared graham cracker crust (I use Keebler)
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 can cherry pie filling (I use Comstock)

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.

Nutrition Facts : Calories 495.1, Fat 28.1, SaturatedFat 12.9, Cholesterol 109, Sodium 384.2, Carbohydrate 55.3, Fiber 0.9, Sugar 25.9, Protein 6.5

HEAVENLY CHERRY CHEESECAKE



Heavenly Cherry Cheesecake image

Make and share this Heavenly Cherry Cheesecake recipe from Food.com.

Provided by Sweet Southern Bell

Categories     Cheesecake

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 9

9 inches graham crackers, shell
1 cup sugar
18 ounces cream cheese, softened
3 tablespoons butter, melted
3 tablespoons flour
1 teaspoon vanilla
3 eggs
1 cup sour cream
1 (21 ounce) can cherry pie filling

Steps:

  • Beat cheese , sugar, flour, butter and vanilla with mixer on med.
  • Just until blended. Add eggs 1 at a time, mixing on low.
  • Blend in sour cream. Pour over crust.
  • Bake at 350 for 65 minute or until center is almost set, Refrigerate 4 hours or overnight. Top with cherries.

Nutrition Facts : Calories 311.1, Fat 19.7, SaturatedFat 12.1, Cholesterol 99.2, Sodium 156.8, Carbohydrate 29.3, Fiber 0.3, Sugar 14.5, Protein 5

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

This cheesecake is one of my family's favorites. The chocolaty creation really lives up to its name.-Rhonda Drullard, San Joaquin Valley, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 9

1-1/2 cups chocolate wafer crumbs
5 tablespoons butter, melted
1 envelope unflavored gelatin
1 cup milk
5 Milky Way candy bars (2.05 ounces each), divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Refrigerate. , In a saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Cut four candy bars into quarters; add to gelatin mixture. Cook until candy bars are melted and mixture is smooth. Remove from heat; set aside., In a bowl, beat cream cheese and sugar; add gelatin mixture and vanilla. add cream; beat on high speed for 4 minutes. Pour into crust. Refrigerate for at least 4 hours or until firm. Slice or chop remaining candy bar for garnish.

Nutrition Facts : Calories 281 calories, Fat 22g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 216mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

HEAVENLY CHERRY ANGEL FOOD TRIFLE



Heavenly Cherry Angel Food Trifle image

Cherries are a major crop in New York. Each year, a cherry recipe contest is held to celebrate George Washington's birthday-and I won with this recipe! -Hyacinth Rizzo, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8-10 servings.

Number Of Ingredients 7

5 cups angel food cake cubes
1/4 cup cherry liqueur, optional
1 cup confectioners' sugar
3 ounces cream cheese, softened
8 ounces frozen nondairy whipped topping, thawed, divided
1/2 cup toasted chopped pecans
1 can (21 ounces) cherry filling or topping

Steps:

  • Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

Nutrition Facts : Calories 306 calories, Fat 11g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 203mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

NO BAKE CHERRY CHEESECAKE



No Bake Cherry Cheesecake image

Make and share this No Bake Cherry Cheesecake recipe from Food.com.

Provided by grberk

Categories     Cheesecake

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 6

6 ounces graham cracker pie crusts
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened at room temperature
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

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.

Nutrition Facts : Calories 450.8, Fat 19.4, SaturatedFat 9.3, Cholesterol 48.1, Sodium 289.1, Carbohydrate 63.6, Fiber 0.8, Sugar 36.4, Protein 6.8

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