Best 7 Cherry Cream Cheese Cake Recipes

CHERRY CREAM CHEESE COFFEE CAKE

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

CHERRY CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Unroll crescent rolls into the prepared dish, pinching the seams together.
• Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
• Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
• Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

CHERRY-ALMOND CREAM CHEESE POUND CAKE

Steps:

• Add cherries and kirsch to a small bowl; let stand for 20 minutes.
• Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
• Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
• In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
• Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
• Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Beat in the vanilla and almond extract.
• Add the flour mixture at low speed, mixing just until blended.
• Add in cherries, along with any remaining liquid, and mix until blended.
• Scrape batter into prepared pan.
• Bake the cake for 55-65 minutes, until a pick comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Dust the cake lightly with powdered sugar right before serving.

CHOCOLATE CHERRY CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• mix cake as directed (decreasing the water& oil to above measure).
• stir in 1 can cherry pie filling.
• pour into greased& floured cake pan (batter will be a little thick).
• spread evenly.
• bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
• cool completely.
• in bowl, mix frosting& cream cheese til blended.
• spread onto cooled cake.
• top with maraschino cherries (as many as u like).

CHERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• For cake:.
• Combine flour and sugar.
• Cut in butter until crumbly.
• Reserve 3/4 cup of crumble mixture.
• With remaining crumble mixture, add baking soda, baking powder, and salt.
• Stir in egg, sour cream, and almond extract until blended.
• Press into the bottom and 1" up the sides of an ungreased springform 9" pan with a removable bottom.
• Prepare filling:.
• In a large bowl, beat cream cheese and sugar one minute.
• Add egg, mix well.
• Spread over cake in bottom of pan.
• Carefully top with cherry pie filling.
• Sprinkle with almonds and reserved crumble mixture.
• Bake for 50-60 minutes or until center is set.
• Cool on a rack 15-20 minutes.
• Carefully run a knife around the edge of the pan to loosen.
• Remove bottom and slide cake out of pan.

CHERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
• Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
• Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

CHERRY CAKE WITH CHERRY CREAM CHEESE FROSTING RECIPE - (3.7/5)

Steps:

• Cake: Preheat oven to 325 degrees. Spray or lightly grease 13 x 9 baking pan. Preheat oven to 325 degrees. Spray or lightly grease 13 x 9 baking pan. Measure 1/3 cup of cherry pie filling and set aside to use in frosting. Mix together on medium speed, dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until well blended. Pour batter into pan, and level with a spatula. Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan. frosting: Soften the cream cheese and butter, but don't let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Add in the cherry pie filling and extracts and beat for a minute or two until cherries are broken into small pieces. Slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.