ALMOND STREUSEL-CHERRY CHEESECAKE BARS
Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
- Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
- Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 20 g, TransFat 1 g
CHERRY ALMOND COOKIES
I literally made these up on the spot at 9:15pm. 20 minutes later, I was looking at a tray full of wonderful, fluffy cookies.
Provided by Radio Saturday
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
- Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
- Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 46.8 g, Cholesterol 34.7 mg, Fat 11.9 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 141.8 mg, Sugar 28.1 g
CHERRY CHOCOLATE CHIP & CHUNK CHEESECAKE COOKIE CUPS
Make and share this Cherry Chocolate Chip & Chunk Cheesecake Cookie Cups recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
- BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
- BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
- BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Nutrition Facts : Calories 100.2, Fat 6.9, SaturatedFat 3.8, Cholesterol 36.3, Sodium 71.2, Carbohydrate 7.8, Fiber 0.1, Sugar 0.7, Protein 1.7
CHERRY ALMOND CHEESECAKE
Cherry marbling and topping bring a holiday look to this lovely dessert. Its graham cracker crust includes ground almonds, which give it a crunchy texture. The nutty flavor complements the cream cheese filling nicely.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust., Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.
Nutrition Facts : Calories 337 calories, Fat 19g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 175mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.
CHEESECAKE COOKIE CUPS
Make and share this Cheesecake Cookie Cups recipe from Food.com.
Provided by Kree6528
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Paper-line 12 muffin cups.
- Place one piece of cookie dough in each muffin cup.
- Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
- Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
- Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
- Bake for additional 15 to 18 minutes, or until set.
- Cool completely in pan on wire rack.
- Top with pie filling.
- Refrigerate for 1 hour.
INDIVIDUAL MINI CHERRY CHEESECAKE CUPS
My friend Robyn gave me this recipe a few years back. They're excellent to bring to holiday gatherings.
Provided by Babs7
Categories Cheesecake
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Place 2 1/2 inch paper or foil liners in 24 muffin cups.
- For crust, combine dry cake mix and melted butter in large bowl.
- Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
- Divide mixture evenly in muffin cups (level but do not press).
- For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
- Beat at medium speed with an electric mixer until smooth.
- spoon evenly into muffin cups.
- Bake at 350 for 20 minutes or until mixture is set.
- For topping, combine sour cream and 1/4 cup sugar in a small bowl.
- Spoon evenly over cheesecakes.
- Return to oven for 5 minutes.
- Let cool for 15 minutes.
- Garnish each cheesecake with cherry pie filling.
- Refrigerate until ready to serve.
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