Time 40m Yield 15 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.
Time 10m Yield 8-10 servings Number Of Ingredients 6 Steps:
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. TOPPING VARIATIONS BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly. CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly. FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired. AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker’s Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.
Time 20m Yield 12 muffin cups, 12 serving(s) Number Of Ingredients 8 Steps:
Lay one sheet of phyllo dough on a damp tea towel. Brush lightly with melted butter. Repeat layering of dough and buttering (3-times)–cut dough into 6 rectangles with scissors round corners gently pleat each rectangle to fit into greased muffin cups (2-1/2 inch). Bake at 350°F for 6-10 minutes, or until crisp and browned. Cool. Beat cream cheese, sugar, lemon rind and juice until smooth. Fold in whipped cream. Spoon mixture and cherry filling into each cup.
Time 2h30m Yield 12 Number Of Ingredients 8 Steps:
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated 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.
Time 15m Yield 2 logs (1-3/4 cups each). Number Of Ingredients 7 Steps:
In a large bowl, beat cream cheese, sugar, orange juice and ginger until smooth. Fold in cherries. Refrigerate, covered, at least 1 hour., Place pecans in a shallow bowl. Shape cheese mixture into two 7-in.-long logs; roll in pecans to coat evenly. Wrap logs; refrigerate at least 1 hour. Serve with crackers.
Time 5h30m Yield 12 Number Of Ingredients 6 Steps:
Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!! Pour cherry pie filling on top of pie. Serve.
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F. Unwrap puff pastry dough and cut each sheet into 4 squares. Place 2 Tablespoons of cherry pie filling in the middle of each square. Brush the edges of each square with egg and fold in half to create a triangle. Use a fork to press and seal the edges of each turnover together. Brush extra egg wash on top of turnovers. Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool. In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze. Drizzle glaze over turnovers and serve.
Time 40m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Place the cream cheese in a bowl in the microwave. Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don’t kill your mixer when beating the cream cheese). Add sugar to cream cheese and beat it with an electric mixer until smooth. Add eggs and vanilla and blend until smooth. Pour into ready made crust. Bake at 350 degrees for 25 to 30 minutes. Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny. Let cool. Top with cherry pie filling and chill.
