Cherry Cheese Pie
Cherry Cheese Pie
9 inch graham cracker crust
8 oz. cream cheese, at room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
21 oz. can cherry pie filling, chilled
In a large mixer bowl, beat cream cheese until fluffy. Beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into crust. Chill at least 3 hours or until set. Top with pie filling before serving.
Keep refrigerated.
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Cherry Cheesecake Dump Cake
Cherry Ripple Cheesecake
Embrace the festive combination of chocolate and cherries in this easy Cherry Ripple Cheesecake (RECIPE BELOW). It only takes 20 minutes to prep and looks so impressive.
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Cherry ripple cheesecake
Serves 16 Prep 20 mins
(+ chilling & 2 hours cooling time) Cooking 1 hour 10 mins
250g pkt Arnott’s Choc Ripple biscuits
137g pkt Oreo Chocolate biscuits
125g butter, melted
250g cherries, halved, pitted
2 tbs caster sugar
500g cream cheese, softened
½ cup (110g) caster sugar, extra
3 Coles Australian Free Range Eggs
180g white chocolate, melted, cooled slightly
1 cup (280g) vanilla-flavoured yoghurt
½ cup (120g) sour cream
Cherries, extra, to serve
1 Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
2 Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
3 Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
4 Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add the white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
5 Pour half the cream cheese mixture into prepared pan. Spoon over half the remaining cherry puree. Gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over remaining cherry puree. Gently marble.
6 Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.
PER SERVE WITHOUT EXTRA CHERRIES
Energy 1804kJ/432 Cals (21%) Protein 7g (14%)
Fat 30g (43%) Sat Fat 18g (75%) Sodium 284mg (14%)
Carb 35g (11%) Sugar 27g (30%) Dietary Fibre 0.4g (1%)
GET AHEAD…Make the cheesecake up to
2 days ahead. Store, covered, in the fridge.
Oops, my base crumbled...
Make sure the biscuit crumbs are well processed with the melted butter – the mixture needs to clump together. If you have any dry biscuit crumbs, the base may crumble when you serve the cake.
Want more Christmas ideas? Check out our Christmas Entertaining Idea playlist which includes:
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Fast Easy Cherry Cream Cheese Dessert
Hi everybody!! This is a fast, easy, and delicious recipe that anyone can make. I hope y'all enjoy and try it too! Thank you for watching! Like, comment, share, and subscribe.
Ingredients:
-Graham cracker crust
-8 oz cream cheese
-14 oz sweet condensed milk
-1/3 cup lemon juice
-1 teaspoon vanilla extract
-1 can cherry pie filling
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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The Best No-Bake Cherry Cheesecake Ever!
Music by: Jason Shaw
Max had been asking for a cherry cheesecake for a couple of weeks, so this is what I made him. I'm sure that this is a familiar recipe to many of you.
I didn't invent this recipe, I found it in a recipe book and I give a demonstration and recipe review in this video.
To me, nothing takes the place of a real baked New York style cheesecake, but this is a very nice and light dessert to serve especially after a big meal. Most people love this, so it is a great thing to bring to a pot luck dinner. Make it the night before and just grab it out of the fridge and go!
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup margarine, softened
1/4 cup sugar
Filling
1 (8 ounce) package cream cheese (room temperature)
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)
Directions
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate or into an 8x8 baking dish or cake pan.
Whip the whipping cream until thick.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Gently but thoroughly blend in whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula. Spread the cherry pie filling over the top, and refrigerate at least 2-3 hours minimum before cutting. Told you! Hardest part!