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I visited my sister’s home Thanksgiving morning to learn how to make this heavenly dessert. She brings this to parties all the time – you may remember it from last year’s thanksgiving photos.
I was surprised at the simplicity of this cheesecake. I was going to write this as Anna’s cheesecake but her husband, Fedor, was very much involved. Fedor, being the perfectionist that he is, was criticizing Anna and I the whole time we were making the bottom dough for this cheesecake and letting us know how ugly we were making it.
Eventually, he took over and finished off the cherries and lattice top. This explains the manlier hands in the photos towards the end. I guess he wanted to make sure it looked good. That’s typical Fedor. Thanks Anna and Fedor for inviting me over to learn the how-to’s of this yummy dessert.
Ingredients for Cherry Cheesecake:
2 (8oz) pkgs refrigerated crescent roll dough (1 for the top and 1 for the base)
2 (8oz) packages cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1 large egg
2 (21 oz) cans of Country Cherry Pie Filling
Flour for dusting (maybe 1 Tbsp)
How to make the Cherry Cheesecake:
Preheat the Oven to 350˚ F.
1. Open 1 packages of crescent rolls. Dust a clean surface with a little flour unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go half-way up the sides of a 13×9 glass pyrex dish.
Use any scraps of dough to patch the dough after it’s in the pyrex dish. This doesn’t have to be perfect, unless your name is Fedor.
2. On medium speed, beat together the cream cheese, sugar, vanilla and egg in a medium bowl, just until it is creamy and smooth.
3. Spread cream cheese mixture evenly over the crescent in the pyrex dish.
4. Spread cherry filling evenly over the cream cheese mixture.
5. Roll the second package of crescent dough to about the size of the pyrex dish top. Cut strips of dough about 1/2″ wide.
6. Place the strips of dough on the cheesecake the long way. Place 1 strip of dough on each edge of the pyrex and push the edges against the glass to seal the edges of the cheesecake.
7. After all the long strips are on, cut the next set of strips in half and place them the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish and bake for 30-35 minutes until the top is golden brown.
Cherry Cheesecake
Ingredients
- 2 8oz pkgs refrigerated crescent roll dough (1 for the top and 1 for the base)
- 2 8oz packages cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 21 oz cans of Country Cherry Pie Filling
- Flour for dusting, maybe 1 tbsp
Instructions
Preheat the Oven to 350°F.
- Open 1 packages of crescent rolls. Dust a clean surface with a little flour unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go half-way up the sides of a 13x9 glass pyrex dish. Use any scraps of dough to patch the dough after it's in the pyrex dish.
- On medium speed, beat together the cream cheese, sugar, vanilla and egg in a medium bowl, just until it is creamy and smooth.
- Spread cream cheese mixture evenly over the crescent in the pyrex dish.
- Spread cherry filling evenly over the cream cheese mixture.
- Roll the second package of crescent dough to about the size of the pyrex dish top. Cut strips of dough about 1/2" wide.
- Place the strips of dough on the cheesecake the long way. Place 1 strip of dough on each edge of the pyrex and push the edges against the glass to seal the edges of the cheesecake.
- After all the long strips are on, cut the next set of strips in half and place them the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish and Bbake for 30-35 minute bake until the top is golden brown.