Claudia Martinez
Cherry Cheesecake Recipe.
Cherry Cheesecake Recipe
I visited my sister's house on Thanksgiving morning to learn how to make this heavenly dessert. She brings this to parties all the time
Servings 9 - 12
Cost $7-$9
Ingredients
- Flour for dusting, maybe 1 tablespoon
- 2 21-ounce packages of country cherry pie filling
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 8-ounce packages cream cheese, room temperature
- 2 8-ounce capacity refrigerated crescent moon dough (1 for the top and 1 for the base)
Instructions
Heat the oven to 350 degrees Fahrenheit.
- Open one package of crescent moon rolls. Sprinkle a little flour on a clean surface unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go to the center of the sides of a 13x9 glass pyrex dish. Use any scraps of dough to patch the dough after placing it in the pyrex dish.
- On medium speed, beat cream cheese, sugar, vanilla, and eggs together in a medium bowl until creamy and smooth.
- Spread the cream cheese mixture evenly over the crescent moon in a pyrex dish.
- Spread the cherry filling evenly over the cream cheese mixture.
- Roll the second package of crescent dough to the size of the surface of a pyrex dish. Cut strips of dough about 1/2 inch.
- Lay the dough slices away on the cheesecake. Place one strip of dough on each edge of the pyrex and push the edges toward the glass to seal the edges of the cheesecake.
- After all the long strips are in place, cut the next set of strips in half and place them in the opposite direction over the cheesecake to form a grid. Close the edges on a pyrex dish and bake for 30-35 minutes, until the surface 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. 🙂