Claudia Martinez
Cherry Cheesecake Recipe.
Recipe for Cherry Cheesecake
On the morning of Thanksgiving, I went over to my sister's house to learn how to make this exquisite dessert. She frequently takes this to gatherings.
Servings 9 - 12
Cost $7-$9
Ingredients
- Dusting flour, about 1 tablespoon
- 2 packets of 21-ounce country cherry pie filling
- One big egg
- a single vanilla bean
- 50 g of sugar
- 2 packets of 8-ounce cream cheese, at room temperature.
- Two 8-ounce containers of chilled crescent moon dough (1 for the top and 1 for the base)
Instructions
- 350 degrees should be the oven's temperature.
- One crescent moon roll packet should be opened. Unless you have a really good non-stick surface, add a little flour to a clean surface. The crescent dough should be rolled out to a size that will cover the base and extend halfway up the sides of a 13x9 glass Pyrex dish. After putting the dough in the pyrex dish, repair it with any leftover dough.
- Cream cheese, sugar, vanilla, and eggs should be combined in a medium bowl and beat on medium speed until creamy and smooth.
- Over the crescent moon in the Pyrex dish, evenly distribute the cream cheese mixture.
- Over the cream cheese mixture, evenly distribute the cherry filling.
- To the size of a pyrex dish's surface, roll the second packet of crescent dough. Slice the dough into 1/2 inch wide strips.
- On the cheesecake, distribute the dough slices. To seal the edges of the cheesecake, place a strip of dough on each side of the pyrex and press the corners toward the glass.
- Once all of the long strips are in position, cut the following set of strips in half and arrange them over the cheesecake in the opposite direction to create a grid. In a Pyrex dish, seal the borders and bake for 30-35 minutes, or until the top is golden brown.
Hey Gymonset, would a puff pastry work for this recipe?
I was referring to The Apple Sharlotka cake…
I already made three times, it is soooooo good. Only thing bothering me… Seems like I am getting uncooked top stripes in middle touching cherries. I tried to bake longer but still not good enough. Bottom is already baked enough but not top.
Hi,
I’m in Australia and never heard of this “crescent roll dough”?
What is it exactly and what would I use instead of this?
Thank you for your amazing recipes 🙂
I always use this site .Supper
This recipe is great. The last time we tried it, we baked the bottom layer of rolls for about 1/3 the recommended time for regular rolls before adding the creme cheese/cherries. It helped the dough set-up. The very first time we made this, we didn’t and the whole thing was a little wierd-tasting!
Thank u for creating such a helpful website.May God bless u !u really help such young wives as I am to learn how to cook delicious ,nice looking food.i use ur recipes a lot and not planning to stop;))thank u!
Hello!
Do you serve this desert warm or cold?
another question, do you have a recipe for pigs in the blanket? which dough would you use for it?
Try putting the bottom crust in the oven for 5 minutes before adding cream cheese mixture. This way you avoid the gooey dough syndrome
I make this same recipe, the only diference is that on top instead of strips of dought, I do a whole layer just like on the bottom and then sprinkle powder sugar on top . It’s delicious. 🙂