Best 11 Cherry Cheesecake Kuchen Recipes

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Cherry cheesecake kuchen, a delectable dessert that combines the richness of cheesecake with the tangy sweetness of cherries, embodies the essence of culinary indulgence. Originating from Germany, this luscious treat has captured the hearts of dessert enthusiasts worldwide, captivating taste buds with its harmonious blend of flavors and textures. As you embark on a culinary journey to create this exceptional kuchen, allow us to guide you through a selection of exquisite recipes, each promising a unique culinary experience. Prepare to unveil the secrets to crafting a perfect cherry cheesecake kuchen that will leave your loved ones yearning for more.

Let's cook with our recipes!

CLASSIC CHERRY CHEESECAKE RECIPE



Classic Cherry Cheesecake Recipe image

Creamy cherry cheesecake with homemade cherry topping

Provided by Elizabeth Marek

Categories     Dessert

Number Of Ingredients 18

8 ounces graham crackers (crushed)
4 ounces unsalted butter (melted)
4 ounces granulated sugar
48 ounces cream cheese (softened to room temperature)
13 ounces granulated sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
3 ounces heavy cream (room temperature )
3 ounces sour cream (room temperature)
6 large eggs (warmed to room temperature )
32 ounces fresh red cherries (pitted)
8 ounces granulated sugar
8 ounces water
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
5 Tablespoons ClearJel (or 3 Tablespoons Cornstarch)
2 ounces cool water
1/4 teaspoon salt

Steps:

  • Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.

Nutrition Facts : ServingSize 1 serving, Calories 635 kcal, Carbohydrate 59 g, Protein 9 g, Fat 41 g, SaturatedFat 23 g, Cholesterol 198 mg, Sodium 478 mg, Fiber 1 g, Sugar 51 g

THE BEST UNBAKED CHERRY CHEESECAKE EVER



The Best Unbaked Cherry Cheesecake Ever image

Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!

Provided by LuCynda

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 2h30m

Yield 12

Number Of Ingredients 8

1 ¼ cups graham cracker crumbs
¼ cup margarine, softened
¼ cup sugar
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)

Steps:

  • Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
  • Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g

CHERRY CHEESE KUCHEN



Cherry Cheese Kuchen image

From the Solo brand website - a spectacular dessert or coffee cake that pairs the soft yeasty dough of a kuchen with cherry filling and a creamy cheese topping. Imagine a big pan of kolaches, all for you ... Note - Cherry pie filling listed is Solo brand, 12 ounce can NOT the bigger cans of Comstock, etc. Dough rise and chill times not included in total time to make.

Provided by SusieQusie

Categories     Breads

Time 55m

Yield 20 serving(s)

Number Of Ingredients 16

1 (1/4 ounce) package active dry yeast
2 1/2 cups all-purpose flour
3/4 cup milk
2 tablespoons sugar
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1 egg
1 (12 ounce) can cherry pie filling, Solo brand
1 1/2 cups cream-style cottage cheese
1/2 teaspoon grated lemon peel
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon flour
1 egg
1/4 cup graham cracker crumbs
2 teaspoons sugar

Steps:

  • Combine dry yeast and 1 cup flour in large mixing bowl. Heat together milk, sugar, butter and salt until warm, stirring to melt butter. Add to flour mixture along with egg.
  • Beat at high speed for 1/2 minute, scraping sides of bowl. By hand, stir in remaining flour to make soft dough. Turn into a greased bowl, turn once, cover and refrigerate until well chilled, about 2 to 3 hours.
  • Grease 15 x 10 x 1-inch baking pan. Pat dough evenly in prepared pan, forming ridge around edges.
  • Spread with Cherry filling. Let rise in warm place until almost double, about 45 minutes.
  • Preheat oven to 375°F Bake for 15 minutes.
  • Combine ingredients for cheese topping and beat until smooth. Spread over Cherry filling.
  • Combine crumb topping ingredients and sprinkle atop cheese filling.
  • Bake 10 minutes longer or until filling is set. Cut into squares.

Nutrition Facts : Calories 134.4, Fat 3, SaturatedFat 1.6, Cholesterol 27.9, Sodium 151.5, Carbohydrate 21.8, Fiber 0.7, Sugar 3.4, Protein 4.8

CHERRY CHEESECAKE



Cherry Cheesecake image

This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!

Provided by L. J. Bryan

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h30m

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
  • Pour cherry pie filling on top of pie. Serve.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g

CHERRY CHEESECAKE KUCHEN



Cherry Cheesecake Kuchen image

Recipe is from Better Homes and Gardens. Preparation time includes times for dough rising, cooling, and chilling.

Provided by Pinay0618

Categories     Dessert

Time 7h45m

Yield 12 serving(s)

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1/2 cup milk
1/2 cup sugar
1/4 cup butter
1/2 teaspoon salt
2 eggs
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1 egg, lightly beaten
1/2 teaspoon finely shredded lemon peel
1 (21 ounce) can cherry pie filling
1/2 teaspoon almond extract
cherry pie filling (optional)
chopped white chocolate (optional)

Steps:

  • Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside.
  • In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour.
  • Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour).
  • Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly.
  • Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.

Nutrition Facts : Calories 356.2, Fat 16.1, SaturatedFat 9.1, Cholesterol 89.3, Sodium 239.8, Carbohydrate 46.8, Fiber 1, Sugar 13.9, Protein 6.2

CHERRY RICOTTA CHEESECAKE



Cherry Ricotta Cheesecake image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray
1 16-ounce container of part-skim ricotta cheese
1/2 cup of reduced-fat sour cream
4 ounces of neufchatel cheese, or reduced fat cream cheese, softened
3 large eggs
3/4 cup of sugar
1/4 cup of all-purpose flour
1 teaspoon of vanilla extract
1 teaspoon of finely grated lemon zest
1/4 teaspoon of salt
2 cups fresh or frozen pitted sweet cherries
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon unflavored gelatin
1 tablespoon warm water

Steps:

  • Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
  • Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
  • After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
  • Excellent source of: Calcium, Protein, Selenium
  • Good source of: Phosphorus, Riboflavin, Vitamin A

Nutrition Facts : Calories 290, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 230 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 12 grams

CHERRY CHEESECAKE



Cherry Cheesecake image

This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Steps:

  • Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
  • Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
  • Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
  • Lightly whip the cream, and then fold it into the cream cheese mixture.
  • Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
  • When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

CHERRY KUCHEN



Cherry Kuchen image

This dessert is quicker to make than traditional fruit kuchens because frozen bread dough forms the crust.-Sandra Fischer, Sturgis, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 kuchens (8-10 servings each).

Number Of Ingredients 9

1 cup heavy whipping cream
3/4 cup sugar
2/3 cup soft bread crumbs
1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons cherry or raspberry pie filling
TOPPING:
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 tablespoon sugar

Steps:

  • In a saucepan, combine the cream, sugar and bread crumbs. Cook over medium heat until mixture begins to thicken. Remove from the heat; cook for 15 minutes. , Meanwhile, divide the dough in half; press onto the bottom and up the sides of two 9-in. pie plates to form a crust., Pour half of cream mixture into each crust. Drop spoonfuls of pie filling over cream layer. Combine topping ingredients; sprinkle over filling. , Bake at 350° for 25-30 minutes or until edges are golden brown and center is set.

Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 302mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 2g fiber), Protein 6g protein.

CHERRY-CHEESE CAKE



Cherry-Cheese Cake image

This dessert is simple to make but looks so beautiful on the buffet. I appreciate easy recipes like this that have impressive results. Since it makes two pans, everyone can save room for a creamy, fruity piece or two. -Marilyn Hillam, Brigham City, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 24-30 servings.

Number Of Ingredients 5

1 package white cake mix (regular size)
2 packages (8 ounces each) cream cheese, softened
4 cups confectioners' sugar
1 pint heavy whipping cream, whipped
2 cans (21 ounces each) cherry pie filling

Steps:

  • Prepare cake mix according to package directions. Pour into two greased 13x9-in. baking dishes. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. Top with pie filling. Chill 4 hours or overnight.

Nutrition Facts :

CHERRY CHEESECAKE



Cherry Cheesecake image

Find out how to make this amazing no-bake Cherry Cheesecake. This fluffy Cherry Cheesecake takes just a handful of ingredients, 10 minutes to prep and is sure to dominate the dessert table.

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield 8 servings

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/2 cups cherry pie filling

Steps:

  • Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours. Serve topped with cherry pie filling.

Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5865 g, Sugar 0 g, Protein 3 g

BAKED CHERRY CHEESECAKE



Baked cherry cheesecake image

This impressive make-ahead dessert, from Good Food reader Jane White, is sure to become a favourite

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 45m

Number Of Ingredients 7

12 digestive biscuits , crushed
50g melted butter
50g caster sugar
300g light soft cheese
2 eggs
50g caster sugar
400g can red or black cherry pie filling (we used Hartley's)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
  • Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.25 milligram of sodium

Tips:

  • For a creamier cheesecake filling, use a combination of cream cheese and sour cream.
  • To prevent the cheesecake from cracking, bake it in a water bath.
  • For a more intense cherry flavor, use fresh cherries instead of frozen or canned cherries.
  • To make the kuchen ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and freeze it for up to 2 months. When you're ready to serve, thaw it overnight in the refrigerator.
  • Serve the kuchen with fresh fruit, whipped cream, or ice cream.

Conclusion:

Cherry cheesecake kuchen is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It's perfect for any occasion, from casual gatherings to special celebrations. With its creamy cheesecake filling, sweet cherry topping, and flaky crust, this kuchen is sure to be a hit with everyone who tries it.

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