Cherry Cream Cheese Bake Recipe 425

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
• Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
• Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

Steps:

• Preheat the oven to 375°F. Grease an 8x8-inch baking dish. Take half of the crescent rolls (4 crescent rolls) and lay them out on the bottom of the baking dish. In a medium-sized mixing bowl, blend cream cheese until smooth. Once smooth, add powdered sugar and vanilla, and blend. Once blended, spoon onto the crescent rolls in baking dish and spread evenly. Top with can of cherry pie filling. Top with the last half (4 triangles) of the crescent rolls. Melt butter and pour on top of crescents.Top with granulated sugar and bake for 25 minutes or until browned. Serve warm with ice cream and whipped cream if desired.

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.

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 a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

Steps:

• Combine cracker crumbs, butter, sugar, and salt in a bowl until all ingredients are mixed together well. Divide graham cracker mixture between 8 dessert dishes, about 2 tablespoons of mixture per dessert dish.
• Beat cream cheese in a separate bowl with an electric mixer until smooth. Gradually add sweetened condensed milk and beat in until well blended. Beat in lemon juice and vanilla extract. Spoon 1/4 cup of cream cheese mixture into each dish on top of the graham crackers. Top each with 1/4 cup of the cherry pie filling.
• Serve immediately or chill until ready to serve.

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.