MINI CHERRY ALMOND CHEESECAKES

 

~ adapted from Real Housemoms

CRUST
1 1/2 c. graham cracker crumbs
4 T. unsalted butter, melted
3 T. sugar
1/4 t. cinnamon

FILLING
32 oz. cream cheese, room temperature
1 1/2 c. sugar
4 eggs, room temperature
1 t. almond extract
1/4 t. salt

TOPPING
18 oz. cherry preserves 

Preheat oven to 325 degrees and line two standard muffin tins with cupcake liners.

In small bowl, combine crumbs, butter, sugar, and cinnamon. Divide mixture evenly among liners and press down until firmly packed. Bake 5 minutes; set aside. 

In large bowl, whip cream cheese until fluffy. Slowly add sugar, continuing to mix until smooth. Beat eggs in one at a time, then mix in almond extract and salt. Divide filling equally among crust-filled liners. Tap tins on counter to bring any bubbles to the surface, popping them with a toothpick. Bake 22 minutes. Cool 5 minutes in pan, then transfer to cooling rack until room temperature. 

Divide cherry preserves equally among the little dips on cheesecake tops, about 1 T. per cheesecake. Refrigerate 2-4 hours, then remove liners and serve. 

Makes 24 mini cheesecakes. 

Notes: The original recipe uses vanilla extract, strawberry preserves (at about half the amount), and a glaze over the top, but I love almond extract, think cherry always pairs well with almond, and felt like the glaze was too much sugar. Click the source link at the top of the recipe for the original version, if that's more your style. 

LEMON CHERRY CAKE

 ~ Bethany Weathersby

1 box lemon cake mix 
21 oz. can cherry pie filling
3 eggs

Preheat oven to 350 degrees and grease the bottom of a 9x13-inch pan.

In mixing bowl, thoroughly combine all ingredients. Spread evenly in pan and bake 30-35 minutes or until toothpick inserted in center comes out clean. 

Notes: This was a spontaneous creation inspired by the apple cinnamon cake we make from a boxed mix. Super easy and delicious! We're going to try the cherry pie filling with both vanilla and chocolate cake mixes later. 

CHERRY VANILLA SMOOTHIE

~ The Everything Green Smoothies Book

1 c. spinach
2 c. water
2 c. pitted cherries
1 apple, peeled and cored
pulp of one vanilla bean
1/2" ginger, peeled

Blend all ingredients together in blender.

Makes six cups.

Notes: I only use one cup of water , otherwise it's a very thin smoothie, and substitute one teaspoon of vanilla for the pulp of a vanilla bean.

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OLD-FASHIONED CHERRY TORTE

~ Taste of Home – June/July 2009 

1 c. crushed saltines 

1/2 c. butter, melted 

4 egg whites 

1 t. vinegar 

1 t. vanilla 

1/2 c. sugar 

21 oz. can cherry pie filling 

1 3/4 c. heavy whipping cream, whipped 

Preheat oven to 400 degrees. Combine cracker crumbs and butter; press onto the bottom of a greased 9x13-inch baking dish. 

In a large bowl on medium speed, beat egg whites, vinegar, and vanilla until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake 10 minutes or until golden brown. Cool completely on a wire rack. 

Spread pie filling over cooled meringue. Top with whipped cream. Refrigerate at least two hours before serving. 

Notes: The crust will not completely cover the bottom of your pan, so you can either double it, which is what I do, or just know that it won’t be solid across the bottom.

DUMP CAKE

~ Lucille Schneider, my grandma

21 oz. can crushed pineapple
21 oz. can cherry pie filling
1 pkg. yellow cake mix
1-1 1/2 sticks butter

Preheat oven to 350 degrees. Dump pineapple into 9x13-inch pan. Dump pie filling over pineapple. Dump cake mix over pie filling. Dump thin butter slices over cake mix. Bake for one hour.

Notes: We only use one stick of butter. Some people like dump cake fresh out of the oven, but we usually serve it at room temperature. And the best way to eat it? Cold for breakfast. Yummy!!

Linked up at: Eat at Home - cherries, pineapple