Cherry Cheezecake Recipes

BAKED CHERRY CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
• Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

CREAMY CHERRY CHEESECAKE

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.

CHERRY CHEESECAKE

Steps:

• Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
• Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
• Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
• Lightly whip the cream, and then fold it into the cream cheese mixture.
• Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
• When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

EASY CHERRY CHEESECAKE

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.

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.

CLASSIC CHERRY CHEESECAKE

Steps:

• Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper. Set aside.
• In a medium bowl, stir together the ingredients for the crust. Press firmly into the bottom of the prepared pan.
• Bake for 9 minutes, until golden brown. Remove from oven and set aside to cool. Increase oven temperature to 375˚F.
• Add cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until whipped and fluffy.
• Add sour cream, butter, cornstarch, vanilla, lemon juice, and sugar. Beat until combined. Beat in eggs one at a time on medium speed, fully incorporating between additions.
• Grease the side walls of the springform pan with unsalted butter. Double wrap the base of the springform pan with aluminum foil.
• Place springform pan in a large roasting pan. Pour in filling mixture.
• Fill roasting pan halfway with about 6 cups boiling water, making sure it doesn't go up past the foil on the pan.
• Bake for 1 hour. The filling should be set, still wiggly but not wet in the center.
• Remove springform pan from water bath. Set aside to cool on the countertop for 3 hours. Then refrigerate for 6 hours.
• Once the cheesecake is chilled, drain cherries, reserving the juice in a small bowl.
• In a medium saucepan, combine cherry juice, sugar, and cornstarch. Bring mixture to a boil. Cook for 2 minutes, stirring occasionally, or until thickened.
• Remove from heat. Stir in lemon juice and reserved cherries.
• Spread over filling. Chill for at least 2 hours before serving. Unmold from springform pan, slice, and serve.

CHERRY CHEESECAKE (NO BAKE)

Steps:

• BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
• Cream cheese& sugar together.
• Mix non-dairy& cream cheese mixture together.
• Spread over crust, cover with pie filling.
• Place in fridge, for 3 hours before serving.

CHERRY CHEESECAKE

Steps:

• In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.

CLASSIC BAKED CHERRY CHEESECAKE

Steps:

• Preheat oven to 325° F

CLASSIC CHERRY CHEESECAKE RECIPE

Steps:

• Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.

NO BAKE CHERRY CHEESECAKE BARS

Steps:

• Line an 8-inch x 8-inch square baking dish with parchment paper. Set aside.
• In a medium mixing bowl combine the graham crumbs and butter. Mix until all the graham cracker crumbs are moistened. Pour into prepared baking dish and press down to form the crust.
• In a large mixing bowl, beat together the cream cheese and the sugar until it becomes light and fluffy.
• In a separate bowl beat heavy cream on low speed, then increase speed to high. Mix until you have whipped cream with medium peaks.
• Pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth into an even layer with the back of a spoon or spatula.
• Spoon the cherry pie filling evenly over the top. Smooth out carefully to cover the cheesecake.
• Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
• Remove and uncover. Cut into 9 squares and serve immediately. Store any leftovers, covered, in the fridge.

CHERRY CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.

THE BEST CHERRY CHEESECAKE

Steps:

• Preheat oven to 325F and grease the sides of a 9″ springform pan.
• Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
• Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
• Add in the eggs, one at a time, mixing well in between on low speed.
• Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
• Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
• Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

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.