Cherry Cream Cheese Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Unroll crescent rolls into the prepared dish, pinching the seams together.
• Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
• Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
• Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

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.

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:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

Steps:

• Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl.
• In a separate bowl, beat together the egg, sour cream, buttermilk, oil, and vanilla just until combined.
• Add dry ingredients gradually to the wet and beat to combine. Set aside.
• Prepare the cream cheese layer by beating the cream cheese until smooth. Add the sugar and egg; beat just until combined.
• To assemble the cake, spread half of the cake batter into the greased and floured loaf pan. Spread half of the cream cheese mixture over the cake batter. Sprinkle evenly with half the cherries. Add remaining cake batter and then the remaining cream cheese. Sprinkle the remaining cherry halves over the top.
• Bake in the oven at 180°C for 40-45 minutes or until toothpick inserted into the middle comes out clean. Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.

Steps:

• Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
• In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
• Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
• In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
• Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
• Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.

Steps:

• Stir together the remaining cake mix, (not the 1 cup reserved) 1 egg, and 2 T oil.
• Press this mixture into 9x13 cake pan on bottom and up the side 3/4 to top.
• Blend cheese and sugar.
• Add 3 eggs and reserved 1 cup of cake mix.
• Beat 1 minute at medium speed.
• Gradually add milk, juice, and vanilla. Mix until smooth.
• Pour into the crust.
• Bake at 300°F for 45 to 55 minutes.
• COOL, when cool, top with cherry pie filling.
• Refrigerate and enjoy!