Cherrypiecake Recipes

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
• Whisk flour, baking powder, and salt together in a bowl.
• Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
• Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.

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.

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.

Steps:

• Heat oven to 350°F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

Steps:

• Preheat oven to 325.
• Do NOT stir at any time.
• Pour cherry pie filling into 9 x 13 pan.
• Spread pineapple with juice over cherry filling.
• Do not stir.
• Sprinkle cake mix over pineapple.
• Sprinkle coconut over cake mix.
• Sprinkle nuts over coconut.
• Pour melted butter over all.
• Bake 40 minutes or until top is golden brown.

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.

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.

Steps:

• Heat oven to 325ºF.
• Sprinkle graham crumbs onto bottom of 9-inch springform pan.
• Process cottage cheese in food processor until smooth. Add Neufchatel, yogurt, 2 Tbsp. sugar, flour and vanilla; process until blended. Add whole egg and egg whites, 1 at a time, pulsing after each just until blended. Pour into springform pan.
• Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, bring reserved cherry liquid, tapioca and remaining sugar to boil in large saucepan on medium-high heat, stirring constantly. Simmer on medium-low heat 2 min. or until thickened, stirring constantly. Remove from heat. Gently stir in cherries. Cool, then refrigerate until ready to use.
• Spoon cherry sauce over cheesecake just before serving.

Steps:

• With mixer; beat cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Stir in lemon juice and vanilla Pour into crust.
• Chill at least 4 hours or more.
• Spoon pie filling on top and serve.
• Refrigerate leftovers.

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake.
• Remove cake from oven.
• Poke holes at once down through cake with a fork.
• Holes should be at 1 inch intervals.
• While the cake cools, combine the gelatin with boiling water.
• Pour gelatin mixture over the cake.
• Top with the cherry pie filling, then cover with whipped topping.
• Refrigerate cake for one hour before serving.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

Steps:

• Pre-heat the oven to 180 C/160 C fan.Cream the 200g of butter and sugar along with the vanilla essence.
• Crack the eggs in to the bowl and stir in, the slowly add the flour and baking powder, stir until golden.
• Dice the glace cherries and gently fold in the glace cherries. Then grease two baking tins with the extra butter.
• Put the tins in the oven for 50mins until risen. Then take the cake out of the oven and let it cool for 10mins. Spread the jam in onto the cake and sandwich the cake together. And sieve icing sugar on top for a nice finish.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
• Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.