Cherry Cheesecake Pizza Recipe 455

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CHERRY CHEESECAKE PIZZA RECIPE - (4.5/5)



Cherry Cheesecake Pizza Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 8

1 can refrigerated pizza crust dough (I used Pillsbury)
1 (8 oz) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 egg
2 teaspoons sugar (for the crust)
1 (21 oz) can cherry pie filling (I used Lucky Leaf Premium)

Steps:

  • Put the can of pie filling in the refrigerator to chill until needed. Preheat oven to 350 F. Lightly grease or spray a pizza pan. Stretch out dough to cover the pan, folding any excess over the top edge. Sprinkle dough with 2 teaspoons of sugar. Set aside. In a mixing bowl and using a mixer, beat the cream cheese, sugar, vanilla, lemon juice, and egg until smooth and creamy. Spread the mixture evenly over the pizza dough but not all the way to the edges. Bake for 25 minutes or until the filling is set and crust is lightly browned. Cool on a wire rack for at least 30 minutes. (I slid it out of the pan onto a large rack to cool then slid it back into the pan). Top with the chilled pie filling leaving a space around the edges. Cut into wedges to serve. Refrigerate any leftovers.

CI CI'S CHERRY PIZZA (COPYCAT RECIPE)



Ci Ci's Cherry Pizza (Copycat Recipe) image

Make and share this Ci Ci's Cherry Pizza (Copycat Recipe) recipe from Food.com.

Provided by Kzim4

Categories     Dessert

Time 35m

Yield 1 pizza

Number Of Ingredients 8

1 pizza dough
1 (20 ounce) can cherry pie filling
1/4 cup crumb topping
1/2 cup flour
3 tablespoons sugar
1 tablespoon brown sugar
1/4 cup softened butter
1/8 teaspoon salt

Steps:

  • Crumb Topping: Mix flour, sugar, brown sugar, and salt.
  • Cut in butter until the topping resembles corn meal.
  • Set topping aside.
  • Preheat oven to 450 degrees.
  • Spread pizza dough on greased 12 inch pizza pan and prick with a fork 8- 10 times.
  • Bake crust for 5 minutes.
  • Remove pizza dough from oven and spread with cherry pie filling.
  • Sprinkle with crumb topping Bake for an additional 20- 25 minutes or until crust is golden brown.

Nutrition Facts : Calories 1484.8, Fat 47, SaturatedFat 29.4, Cholesterol 122, Sodium 726.3, Carbohydrate 257.7, Fiber 5.1, Sugar 51.2, Protein 9

CHERRY CHEESE PIZZA



Cherry Cheese Pizza image

This dessert pizza is a great way to use cherries, my family likes it better than cherry pie. Each bite just melts in your mouth. People who sample it rave about this "sweet" pizza. When my neighbor tried a piece, she couldn't stop saying "Mmm..." the entire time she was eating.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 slices.

Number Of Ingredients 18

1 cup all-purpose flour
1/8 teaspoon baking powder
1/4 cup cold butter
2 tablespoons shortening
3 to 4 tablespoons water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup chopped pecans
TOPPING:
2-1/2 cups fresh or frozen pitted tart cherries or 1 can (15 ounces) tart cherries
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1/8 teaspoon almond extract
1/8 teaspoon red food coloring
Whipped cream and fresh mint, optional

Steps:

  • In a large bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out into a 14-in. circle. Place on an ungreased 12-in. pizza pan. Flute edges to form a rim; prick bottom of crust. Bake at 350° for 15 minutes. , In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool. Drain cherries, reserving 1/3 cup juice. Set cherries and juice aside. , In a large saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add cherries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer , Remove from the heat; stir in butter, extract and food coloring. Cool to room temperature; spread over cream cheese layer. Top with whipped cream and mint if desired.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 144mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

CHERRY CHEESECAKE PIZZA PIE



Cherry Cheesecake Pizza Pie image

Provided by Food Network

Categories     dessert

Time 5h35m

Yield 8 to 10 servings

Number Of Ingredients 19

1 1/3 cups all-purpose flour, plus more for dusting
1 cup almond flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/2 sticks cold unsalted butter, diced, plus more for the pan
4 tablespoons ice water, plus more if needed
16 ounces cream cheese, softened at room temperature
2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 large lemon, zested and juiced
2 pounds pitted fresh or thawed frozen cherries, with juices
1/4 cup granulated sugar
1 vanilla bean, split
1/2 medium lemon, zested and juiced
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon lemon zest
1/2 cup sliced almonds

Steps:

  • For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
  • Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
  • Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
  • Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
  • For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
  • Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
  • For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
  • Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
  • For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
  • In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
  • To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!

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