Time 50m Yield 12-15 servings. Number Of Ingredients 13 Steps:
In a bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of a 12x7-1/2x2-in. baking dish. Set aside., For filling, beat cream cheese and sugar in a large bowl. Add eggs; beat on low speed just until combined. Add vanilla. Pour into crust. , Bake at 350° for 25 minutes. Remove from the oven; let stand for 5 minutes (leave oven on). For topping, combine the sour cream, sugar and vanilla; carefully spread over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Cut into squares; top each with a spoonful of cherry pie filling. Refrigerate leftovers.
Time 1h15m Yield 36 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan. Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust. Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners’ sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.
Time 45m Yield 8-10 Number Of Ingredients 7 Steps:
Cheesecake Bars:. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with nonstick cooking spray. Using a hand mixer beat the cream cheese and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. Lay one tube of crescent rolls in to the bottom of the prepared baking dish. Pinch the seams together to create one large sheet. Spread the cream cheese mixture on top in an even layer. Add the second tube of crescent rolls on top and pinch the seams together. Sprinkle the cinnamon sugar on top. Bake for 30-35 minutes until golden brown. Allow to cool before serving. Topping:. In a small bowl mix together sugar and cinnamon.
Time 45m Yield about 3 dozen. Number Of Ingredients 6 Steps:
Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.
Yield 12 bars Number Of Ingredients 6 Steps:
Preheat oven to 350°F (180°C). In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth. Roll out crescent dough and pinch the seams together. Next, in a small bowl, mix the remaining half of the sugar with the cinnamon. In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar. Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar. Bake 30 minutes. Cool completely, then cut into 12 squares. Enjoy!
Time 1h5m Yield 8 to 12 servings Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees. Butter a 10 by 15-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan. Scatter the cherries evenly over the batter, pressing them in gently. Scatter the Crumb Topping over the berries as evenly as possible. Bake the cake about 40 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into 24 (3-inch) squares. Remove the squares from the pan to a platter. Mix the flour, sugars, cinnamon, and nutmeg in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand.
Time 45m Yield 12 Number Of Ingredients 11 Steps:
Combine all crust ingredients and press into the bottom of a 12-in. x 7-1/2-in. x 2-in. baking pan. For filling, beat cream cheese and sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla. Pour into crust; bake at 350 degrees F for 25 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla. Spread over pie and bake an additional 5 minutes. Cool to room temperature; chill at least 4 hours. Cut into squares and top each serving with a spoonful of cherry filling.
Time 45m Yield 12 Number Of Ingredients 11 Steps:
Combine all crust ingredients and press into the bottom of a 12-in. x 7-1/2-in. x 2-in. baking pan. For filling, beat cream cheese and sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla. Pour into crust; bake at 350 degrees F for 25 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla. Spread over pie and bake an additional 5 minutes. Cool to room temperature; chill at least 4 hours. Cut into squares and top each serving with a spoonful of cherry filling.
More about “cinnamon cherry cheesecake squares recipes”
Time 1h5m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Mix crumbs, 1/4 cup of the sugar and butter. Press onto bottom of 13x9x2 baking pan. Bake at 325* for 10 minutes. Beat cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake at 325* for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. Cut into squares.
