Cherry Cheesecake Squares Recipes

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.

Steps:

• In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 9x13-inch baking pan with cooking spray.
• Pour cookie mix into a large bowl. Cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs into the bottom of the prepared baking pan.
• Bake crust in the preheated oven for 8 minutes. Remove partially baked crust and leave oven on.
• Beat cream cheese, sugar, egg, flour, and vanilla extract together in a bowl using electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over the partially baked crust. Spread cherry pie filling over cream cheese mixture. Sprinkle reserved crumbs on top.
• Bake in the preheated oven until light golden brown on top, about 35 minutes. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Cut into 16 to 20 bars.

Steps:

• Mix crumbs, 1/4 cup of the sugar and butter. Press onto bottom of 13x9x2 baking pan. Bake at 325* for 10 minutes.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake at 325* for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. Cut into squares.

Steps:

• In a bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of a 12x7-1/2x2-in. baking dish. Set aside., For filling, beat cream cheese and sugar in a large bowl. Add eggs; beat on low speed just until combined. Add vanilla. Pour into crust. , Bake at 350° for 25 minutes. Remove from the oven; let stand for 5 minutes (leave oven on). For topping, combine the sour cream, sugar and vanilla; carefully spread over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Cut into squares; top each with a spoonful of cherry pie filling. Refrigerate leftovers.

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.

Steps:

• Set oven to 350 degrees.
• Set oven rack to the second lowest position.
• Grease a 13x9-inch or an 11x7-inch pan (the cheesecake mixture will be higher if made in the 11x7-inch pan, but will bake out just as well, I actually prefer to bake the cheesecake in that size pan) baking pan.
• In a medium size bowl, mix the flour and brown sugar until blended.
• Cut in the 1 cup butter until mixture resembles coarse crumbs (I do mine on the food processor).
• Add/mix in coconut, oats and chopped pecans or walnuts; stir until well mixed.
• Press the mixture into the bottom of prepared baking dish (this might be a bit "fiddly" as the mixture will be very crumbley, don't worry if there are small areas in the pan that you did not cover, it will all spread out when baking).
• Bake for 20 minutes, or until crust is lightly browned.
• Cool on wire rack for 10-15 minutes.
• Meanwhile, to make the topping, in another bowl, beat cream cheese, sugar, eggs, vanilla and lemon peel with an electric mixer until blended and smooth (about 5 minutes).
• Pour over crust, and spread evenly.
• Bake for 40-45 minutes, or until center is set.
• Cool completely in pan on a wire rack.
• Spread with fruit filling over cooled cheesecake.
• Cover pan and refrigerate for a minumum of 6 hours (or overnight).
• Cut into 18 bars.

Steps:

• Heat oven to 350°.
• Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
• Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
• Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
• With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
• Spoon brownie mixture into prepared baking pan.
• Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
• Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
• Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
• After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil; spray lightly with cooking spray.
• Beat egg white and sugar substitute in small bowl with whisk until blended. Add nuts; stir gently to coat. Spread into prepared pan. Bake 10 to 12 min. or until lightly browned. Set aside.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is melted. Refrigerate 30 min. or until slightly thickened.
• Beat cream cheese, milk and extract in large bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP; spread over nuts in pan. Refrigerate 4 hours or until firm.

Steps:

• Heat oven to 350°F.
• Grease a 13x9x2-inch pan.
• Coarsely chop 1/2 cup nuts for the topping. Set aside.
• Finely chop remaining 1/2 cup nuts.
• Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut.
• Remove 1/2 cup of this mixture and set aside.
• Press remaining crumbs in bottom of pan. Bake at 350°F for 12-15 minutes until edges are lightly browned.
• Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. Spread over hot, baked crust. Return to oven and bake 15 minutes longer.
• Spread cherry pie filling over cheese layer.
• Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refrigerate several hours.

Steps:

• Combine crushed wafers, brown sugar, and butter in a food processor; pulse until mixture comes together. Press into the bottom of a 9x13-inch baking pan to make the crust.
• Beat cheesecake pudding mix gradually into the whipped topping until smooth. Spread evenly over the crust.
• Spread cherry pie filling over the whipped topping layer. Cover and refrigerate until flavors combine, 8 hours to overnight. Cut into bars.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. Spoon cherry pie filling evenly over cream cheese layer.
• In small bowl, mix reserved 1 1/2 cups crumb mixture and the almonds. Sprinkle over pie filling.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Cut into 6 rows by 4 rows. Store covered in refrigerator.