Cheesecake with Black Cherries Recipe

Ingredients

1 1/2 c. graham cracker crumbs

1/4 c. sugar

1/4 c. chopped almonds

1/4 c. butter, melted

1/4 tsp. Salt

Cooking Directions

Combine crumbs, sugar, almonds, butter and salt; mix well. Press in bottom and onto side of greased 10 1/2-inch springform pan.

This is How to make Cheesecake With Black Cherries.

Simple isnt it?

Easy Cherry Cheesecake Recipe

How to make Easy Cherry Cheesecake?

There are so many people (like myself) known to be Cherry Cheesecake lovers. Always asking for Easy Cherry Cheesecake Recipe. So here it is at your service:

Like I always said Happy Caking :)

Ingredients

8 ounces cream cheese, softened

1/8 teaspoon salt

2 eggs

1 tablespoon lemon juice

1/2 cup sugar

1/2 teaspoon vanilla extract

1 baked (9-inch) graham cracker shell

1 cup sour cream

2 tablespoons sugar

1 tablespoon vanilla extract

1 (21 ounce) can cherry pie filling

Cooking Directions

Combine the cream cheese, salt, eggs, lemon juice, the 1/2 cup sugar and the 1/2 teaspoon vanilla in a blender container; process until smooth. Pour into the cooled graham cracker crust.

Bake at 325 degrees for 25 minutes. Combine the sour cream, the 2 tablespoons sugar and the 1 tablespoon vanilla in a bowl and mix well. Spread the sour cream mixture over the cream cheese mixture. Return to oven and bake for 5 minutes longer. Let stand until cool. Chill, covered, until ready to serve. Spoon cherry pie filling over individual pieces.

Pumpkin Pie Crumble Cake Recipe

Ingredients

1 package (18.25 ounces) plain yellow cake mix

8 tablespoons (1 stick) butter or margarine, at room temperature

4 large eggs

2 cans (15 ounces each) pumpkin

1 can (5 ounces) evaporated milk

1 1/4 cups sugar

2 teaspoons ground cinnamon

4 tablespoons (1/2 stick) butter or margarine, chilled

1 cup chopped pecans

Whipped cream for garnish

Cooking Directions

Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 13- by 9-inch baking pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside.

Measure out 1 cup of the cake mix and reserve for the topping. Place the remaining cake mix, the butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 1 minute. Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set the pan aside.

Filling:

Place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon in the same large mixing bowl used to prepare the batter and with the same beaters (no need to clean either), blend on low speed until combined, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more. Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set the pan aside.

Topping:

Place the remaining 1/4 cup sugar, the chilled butter, and the reserved cake mix in a clean medium-size mixing bowl. Rinse and dry the beaters. Beat with an electric mixer on low speed until just combined and crumbly, 30 seconds to 1 minute. Stop the machine and stir in the pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute the topping evenly over the filling mixture. Place the pan in the oven.

Bake the cake until the center no longer jiggles when you shake the pan and the pecans on top have browned, 70 to 75 minutes. Remove the pan from the oven and let cool slightly on a wire rack, 20 minutes.

Cut the cake into squares and serve with whipped cream on top.

Yield: 18 - 20 servings.

Note: You can store it when covered in aluminum foil or plastic wrap, in the refrigerator for up to 1 week.

Pound Cake with Lemon Cream Recipe

Ingredients

4 slices prepared pound cake

1 cup light whipped topping

2 teaspoons fresh lemon juice

1 teaspoon finely grated lemon zest

Mint sprigs (optional)

Cooking Directions

Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.

No-Bake Lemon Mousse Cake Recipe

Ingredients

Mousse Frosting and Filling:

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 (6-ounce) can frozen lemonade concentrate, thawed

Several drops yellow food color (optional)

1 (12-ounce) container frozen whipped topping, thawed

Cake:

1 (10.75-ounce) package frozen pound cake

Lightly grease or coat an 8 or 9-inch springform pan with nonstick spray.

Cooking Directions

Mousse:

Place condenses milk, lemonade and food color, if using, in a large bowl and mix well. Add a heaping spoonful of whipped topping and stir until blended. Gently fold in remaining whipped topping.

Cut pound cake in half, then cut each half in half. Continue until there are 16 slices. Cut each slice in half diagonally to from 32 triangles. Fit half the triangles over bottom of prepared springform pan to cover almost completely.

Reserve 2/3 cup mousse, cover and refrigerate.

Spread half of the remaining mousse evenly on the bottom cake triangles layer. Top with another layer with the remaining cake triangles and the remaining half of the mousse. Cover and refrigerate for 8 hours or overnight. (Can be made up to 3 days early.)

About 2 hours before serving, remove sides of pan and place cake, with the pan bottom, on a serving plate. Frost sides of cake with the reserved 2/3 cup mousse.

Yield: 12 servings.

Chocolate Chip Cookie Cake Recipe

Ingredients

4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

6 tablespoons unsalted butter, softened

1 1/2 cups packed light-brown sugar

3/4 cup granulated sugar

3 teaspoons pure vanilla extract

2 large eggs, plus 2 egg yolks

3/4 cup heavy cream

3 cups semisweet chocolate chips

40 ounces (5 packages) cream cheese, room temperature

1/2 cup confectioners' sugar

Cooking Directions

1. Preheat oven to 350°.Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.

2. For each of the 5 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.

3. Mix cream cheese and confectioners' sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.

Peanut Butter Pudding Cake Recipe

Ingredients

1 cup roasted peanuts, chopped & divided

1 cup all-purpose flour

1/2 cup butter, softened

1/3 cup creamy peanut butter

1 package (8 oz.) cream cheese

1 cup confectioner's sugar

1 container (4.5 oz.) frozen whipped topping

1 package (3 oz.) instant vanilla pudding

1 package (3 oz.) instant chocolate pudding

2 3/4 cups milk

1 container (9 oz.) frozen whipped topping

1 ounce chocolate, grated

Cooking Directions

Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.

Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.

Layer 3: Mix puddings with milk until thickened. Spread over layer 2.

Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours.

Yield: 12 servings.