Best Cherry Cheesecake Squares Recipes

CINNAMON CHERRY CHEESECAKE SQUARES

Cinnamon Cherry Cheesecake Squares image

This recipe was given to me by a friend at my wedding shower 24 years ago. It has become a real family favorite over the years.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 13

Ingredients

1-3/4 cups cinnamon graham cracker crumbs (about 9 whole crackers)
1/4 cup sugar
1/2 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 can (16 ounces) cherry pie filling

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.

Nutrition Facts : Calories 290 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 185mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.

CHERRY CHEESECAKE SQUARES

Cherry Cheesecake Squares image

Make and share this Cherry Cheesecake Squares recipe from Food.com.

Provided by looneytunesfan

Categories Cheesecake

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup butter or 1/4 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
2 eggs
1 (20 ounce) can cherry pie filling

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.

Nutrition Facts : Calories 846.2, Fat 51.8, SaturatedFat 30.7, Cholesterol 215.6, Sodium 600, Carbohydrate 84.5, Fiber 1.4, Sugar 42.5, Protein 13

CHERRY-ALMOND CHEESECAKE SQUARES

Cherry-Almond Cheesecake Squares image

These cherry cheesecake squares look unassuming enough. But they'll knock your socks off with their cherry-almond flavor. Start toasting those slivers!

Provided by My Food and Family

Categories Baking Ingredients

Time 5h

Yield 9 servings

Number Of Ingredients 11

Ingredients

1 large egg white
1 Tbsp. granulated sugar substitute
1 cup slivered almonds, toasted
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin
ice cubes
1/2 cup cold water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
1/8 tsp. almond extract
1 cup thawed COOL WHIP LITE Whipped Topping

Steps:

Heat oven to 350°F.
Line 8-inch square pan with foil; spray lightly with cooking spray.
Beat egg white and sugar substitute in small bowl with whisk until blended. Add nuts; stir gently to coat. Spread into prepared pan. Bake 10 to 12 min. or until lightly browned. Set aside.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is melted. Refrigerate 30 min. or until slightly thickened.
Beat cream cheese, milk and extract in large bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP; spread over nuts in pan. Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 170, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.9268 g, Sugar 0 g, Protein 5 g

CHERRY MARSHMALLOW CHEESECAKE SQUARES

Cherry Marshmallow Cheesecake Squares image

I have always made the walnut crust with the walnut sprinkle on top cheesecake bars at Christmas time. This time after looking through lots of recipes I thought I would change it up and use the same crust but make the filling all gooey and sweet. This is a combination of lots of recipes with my own personal touch. The only baking you do is the crust but it is well worth it. The crust is crispy and nutty. After all does it get any better than cherries marshmallows and walnuts? Enjoy!

Provided by SK H @Soos

Categories Cakes

Number Of Ingredients 11

Ingredients

CRUST
2/3 cup(s) brown sugar
1 cup(s) very fine crushed walnuts
2 cup(s) flour
2/3 cup(s) butter, melted
FILLING
1 jar(s) marshmallow cream or 30 marshmallows
1/2 cup(s) milk
2 package(s) cream cheese 8 oz.
12 ounce(s) package of cool whip
1 jar(s) maraschino cherries with 1/4 cup of juice

Steps:

Preheat oven to 350 degrees.
In a medium mixing bowl, mix brown sugar, flour and nuts together. Add melted butter and stir or mix until light and crumbly.
Set aside 1 1/2 cup for topping. Press the remainder into a 8x11 or a comparable size pan. Bake for 12 minutes.
Remove from oven and let cool.
Chop marachino cherries into small pieces and set aside.
Add the milk and soften the marshmallow cream in the microwave or if you are using marshmallows melt them with the milk. Beat the cream cheese and add the marshmallow mixture. Fold in the cherries and juice and Cool Whip after the mixture has cooled a little.
Pour into the crust and sprinkle the remaining nutty crust mixture on top of the filling. Refrigerate for 30 minutes before serving.