Cherry Cheesecake Recipes

Cherry Cheesecake
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.

Individual Cherry Cheesecake
2 pk Creamcheese, 8oz each
3/4 c Sugar
2 Eggs
1 ts Lemon juice
1 ts Vanilla
12 Vanilla wafers
1 cn Cherry pie filling

Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. Place wafer in bottom of each of 12 cupcake papers (in cupcake tin). Spoon in cream cheese mixture 3/4 full. Bake in 375 degree oven for 15 minutes. Let cool. Top each with cherry pie filling and refrigerate for 1 hour or more.







Chocolate Cherry Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.

Cherry Cheesecake
Cheesecake:
2/3 c Cottage cheese
Artificial sweetener; equal to 6 tb. sugar
1 tb Lemon rind, grated
1/2 ts Vanilla
2 Eggs; separated
1/4 c Evaporated skim milk
1/3 c Instant non-fat dry milk

Cherry Topping:
1 c Sweet cherries; pitted
1/4 c Cherry flavored beverage;
dietetic Artificial sweetener; to taste
¼ ts Cherry extract

Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.

In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.



Idea Queen News Sign up to receive updates from our blog. Recipe ideas, crafts, reviews, and more! Name: Email:



Other Cheescake Recipes:
Plain Cheesecake Recipes | Blueberry Cheesecake Recipes | Low Carb Cheesecake Recipe | Chocolate Cheesecake Recipes | Cherry Cheesecake Recipes | Baked Cheesecake Recipes | Turtle Cheesecake