Lattice Cherry Cheesecake Recipes

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.

BEST CHERRY CHEESECAKE

Steps:

• Mix crushed graham crackers and butter in a bowl; press mixture into a 9x11-inch dish.
• Beat milk and whipped topping mix in a bowl until fluffy.
• Beat cream cheese and sugar in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto the graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.

LATTICE CHERRY CHEESECAKE

Steps:

• Freeze cookie dough 1 hour.
• Slice into 1/8-inch slices.
• Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan.
• With floured fingers, seal edges to form crust.
• Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Reserve 1/4 cup batter and chill.
• Pour remaining batter over crust.
• Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F.
• Spoon pie filling over cheese- cake.
• Spoon reserved batter over pie filling forming a lattice design.
• Bake at 450 degrees F., 10 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• VARIATION:
• Substitute 13 x 9-inch baking pan for 9-inch springform pan.
• Prepare as directed except for baking.
• Bake at 350 degrees F., 40 minutes.
• Increase oven temperature to 450 degrees F.
• Continue as directed.