Cherry Cheesecake is music to their mouth
Cherry Cheesecake is my personal all-time favorite for deluxe cakes. This was my choice over the traditional birthday cake whenever March rolled around. And since I would be delighted to receive this treat as a gift I imagine so would others. I just love the taste of cherries and in this case they're usually the whole cherries, usually dripping with red syrup. Yum! The thought makes me want to grab a spoon and sink my teeth into one right now.
Maybe your girfriend or wife has had a busy week at work and could use an emotional boost. Deliver her a box of this divine treat to her office from an online store. Or perhaps you and your husband just haven't been able to have date night in a while. Send him a box of cherry cheesecake to his office with a romantic note inviting him to dinner but you decided to give him dessert first...with more later of course.
If you'd rather make them a cherry cheesecake yourself then choose a recipe from below to make a perfect homemade gift.
Easy Cherry Cheesecake
This truly is easy to make. The recipe calls for canned pie filling, but you could garnish the top with canned cherries or thawed and thoroughly drained frozen ones.
- 2 packages of graham crackers (18 "cracker sheets")
- 1/2 cup (1 stick) butter or margarine
- 8 ounces of cream cheese (softened)
- 1 egg
- 1 can (14 ounces) sweetened, condensed milk
- 3 tablespoons lemon juice
- 1 can cherry pie filling
- Preheat oven to 300 degrees.
- Crush the graham crackers. An easy way to do that is to put a few crackers at a time into a plastic zip-lock bag and crush them with a rolling pin.
- Put cracker crumbs into a medium-sized bowl and pour melted butter/margarine over the crumbs. Mix thoroughly. Press into a 9x13 ungreased pan.
- Use an electric mixer to beat the cream cheese and sweetened condensed milk until smooth. Add the lemon juice and egg and beat on high speed for another minute.
- Pour the batter over the graham cracker crust. Drop the canned pie filling into the batter by spoonfuls at evenly-placed intervals.
- Bake for 55 minutes.
- Allow to cool completely before cutting. Store in the refrigerator.
No Bake Cherry Cheesecake
If you'd like really easy, than this cherry cheesecake recipe is your best choice. You just prep it then refrigerator it. The filling only calls for cream cheese so it will taste cheesier than the other recipes.
- 1 1/4 cups graham cracker crumbs
- 1/4 cup margarine, softened
- 1/4 cup sugar
- 8 or 9” pie plate(aluminum or glass)
- 1 (8 ounce) package cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1 (12.5 ounce) can cherry pie filling
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until blended well and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth.
- Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
- Spread the cherry pie filling over the top, and refrigerate until serving.
Cherry Almond Marbled Cheesecake
Savory, attractive makes this a great cherry cheesecake recipe. The almond gives the crust an additional tasty ingredient and gives it a crunchy texture. The marbled, swirl look adds a touch of beauty. This is the perfect homemade gift for that someone special. I know they'll enjoy it. Have fun!.
- 1 cup ground almonds
- 1/3 cup graham cracker crumbs
- 1/4 cup butter or margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 1 (21 ounce) can cherry pie filling, divided
- Preheat oven to 325 degrees.
- 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 mixing 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 for 50-55 minutes or until center is almost set then 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.
Black Forest Cherry Cheesecake
Chocolate and cherry together is one dynamic combination for anyone's taste buds. This is the best cherry cheesecake recipe on this page and would make for a more elaborate deluxe sweet homemade gift. This one will take a little more time, but if you have time he/she will love you for making this for them.
- 2 cups pitted dark sweet cherries
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 1/3 cups chocolate graham cracker crumbs
- 1/4 cup sugar
- 1 tablespoon butter or margarine, melted
- 1 large egg white
- cooking spray
- 10-inch springform pan
1 cup nonfat sour cream
1/2 cup fat-free sweetened condensed milk
8 ounces reduced-fat cream cheese, softened (1/3 less fat)
8 ounces fat free cream cheese, softened
1 1/4 cups sugar
3 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
2 large eggs
1/2 cup miniature semisweet chocolate chips
36 dark sweet cherries, pitted and halved
- To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth.
- Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
- Preheat oven to 350 degrees.
- To prepare the crust, combine the crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.
- Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.
- To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in mini chips.
- Pour cheese mixture into prepared pan. Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set up as it chills).
- Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack.
- Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.
To make sweeter use just 2 tablespoons of the unsweetened cocoa and add a couple drops of almond extract. If you don't have fresh cherries use frozen instead. Cut the halved cherries for the final topping layer while still frozen, it'll be easier to cut them frozen instead of after thawed. Put the halved-frozen cherries back in freezer once cut and pull out when time to place on cake.
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