Cinnamon Cherry Cheesecake Squares Recipes

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:

• Preheat oven to 350°F (180°C).
• In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
• Roll out crescent dough and pinch the seams together.
• Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
• In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
• Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
• Bake 30 minutes. Cool completely, then cut into 12 squares.
• Enjoy!

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:

• 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:

• Combine all crust ingredients and press into the bottom of a 12-in. x 7-1/2-in. x 2-in. baking pan. For filling, beat cream cheese and sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla. Pour into crust; bake at 350 degrees F for 25 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla. Spread over pie and bake an additional 5 minutes. Cool to room temperature; chill at least 4 hours. Cut into squares and top each serving with a spoonful of cherry filling.

Steps:

• Cheesecake Bars:.
• Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with nonstick cooking spray.
• Using a hand mixer beat the cream cheese and sugar until light and fluffy.
• Add the egg and vanilla and mix until incorporated.
• Lay one tube of crescent rolls in to the bottom of the prepared baking dish. Pinch the seams together to create one large sheet.
• Spread the cream cheese mixture on top in an even layer.
• Add the second tube of crescent rolls on top and pinch the seams together.
• Sprinkle the cinnamon sugar on top.
• Bake for 30-35 minutes until golden brown. Allow to cool before serving.
• Topping:.
• In a small bowl mix together sugar and cinnamon.