Best Double Cherry Cheesecake Recipes

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DOUBLE CHERRY CHEESECAKE



Double Cherry Cheesecake image

This big cheesecake is so easy to make and it tastes so good...you won't believe that you baked it...I dare you...try it...you'll like it...

Provided by Baby Kato

Categories     Cheesecake

Time 6h40m

Yield 20 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs (or favourite cookie crumbs)
6 tablespoons butter or 6 tablespoons margarine, melted
2 (21 ounce) cans cherry pie filling, divided
4 (8 ounce) packages cream cheese (at room temperature)
1 1/3 cups white sugar
3 tablespoons flour
2 teaspoons vanilla extract
4 large eggs (plus)
2 egg yolks
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Place rack in lower third of oven.
  • Grease a 9" springform pan.
  • Combine graham cracker crumbs with melted butter.
  • Mix well.
  • Press all the crumb mixture onto bottom of springform pan and half way up the sides of the pan-- evenly-- Bake in 350 oven for 8- 10 minutes.
  • Remove crust from oven and allow to cool.
  • Drain 1 can of cheeries and set aside.
  • Increase heat to 500 degrees.
  • Beat cream cheese on medium speed for 5 minutes until smooth and fluffy.
  • Reduce speed and gradually add sugar.
  • Next add flour and vanilla mix well.
  • Reduce speed again for eggs and egg yolks, beating in one at a time until well combined.
  • Add sour cream, then beat batter for 1 minute more.
  • Spread drained cheeries over bottom of graham cracker crust.
  • Pour cake batter over the cherries.
  • Bake cake for 10- 15 minutes.
  • Lower heat to 200 degrees and bake cake for 1 1/2 hours longer, or until cake sets and center jiggles slightly when shaken.
  • (If cake is browning too quickly for your liking cover loosely with foil).
  • Turn off the oven, leave cake in oven for 20 minutes longer-- do not open oven door-- Cool cheesecake on rack for 30 minutes.
  • Run knife around edge of cake to loosen.
  • Refrigerate, at least 4 hours or better yet overnight.
  • Remove side from pan, and put cake on platter, serve with the remaining can of cheeries pour over top of cake and enjoy.

Nutrition Facts : Calories 388.4, Fat 23.5, SaturatedFat 12.9, Cholesterol 118.9, Sodium 251.4, Carbohydrate 39.7, Fiber 0.6, Sugar 17.9, Protein 5.4

DOUBLE-CRUSTED CHERRY ALMOND CHEESECAKE



DOUBLE-CRUSTED CHERRY ALMOND CHEESECAKE image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Quick & Easy

Yield Makes 12 servings.

Number Of Ingredients 9

2 (8 oz.) cans refrigerated crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 cup chopped almonds
1 (21 oz.) can cherry pie filling
1/4 cup margarine, melted
1 tablespoon granulated sugar
1/2 cup slivered almonds

Steps:

  • Heat oven to 350 degrees. Unroll one can of crescent rolls into bottom of 9x13-inch glass baking dish. Seal edges to make one rectangle. Spread evenly to cover bottom of dish. In a large mixing bowl, beat together cream cheese, 1 ½ cups sugar, and extract until smooth. Spoon over dough, spreading to edges. Sprinkle with chopped almonds. Spoon pie filling evenly over almonds. Unroll second can of crescent rolls. Roll out to cover top of cherries. Place on cherries. Drizzle with melted margarine. Sprinkle with granulated sugar and slivered almonds. Bake for 25-30 minutes on middle rack of oven until top is golden. Cool to room temperature before serving.

ORGANIC DOUBLE CHOCOLATE CHERRY CHEESECAKE



ORGANIC DOUBLE CHOCOLATE CHERRY CHEESECAKE image

Categories     Cake     Chocolate     Dessert

Yield 1 9" cake

Number Of Ingredients 21

Crust:
1 ¾ cups nuts (I used raw almonds)
½ cup raw cacao nibs
1/8 teaspoon Himalayan crystal salt
¾ teaspoon cherry extract
1 tablespoon raw chocolate powder
¾ cup raisins
Filling:
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw agave
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder
Coulis:
1 bag frozen berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon

Steps:

  • Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the "S" blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling. Filling directions: Using a food processor, fitted with the "S" blade, process the cashews, agave, dates, lemon juice, and water until it's creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating. Coulis directions: Blend all of the ingredients together.

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