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Cranberry Cheesecake

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CHOCOLATE CRANBERRY TORTE

On May 7, 2012   /   Cranberry Cheesecake   /   Comments Off
 

CHOCOLATE CRANBERRY TORTE
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Ingredients
  • 1 chocolate cake mix
  • ⅔ cup raspberry syrup
  • 2 lbs. MRS. GERRY’S CRANBERRY CHEESECAKE
  • chocolate syrup or hot fudge (optional)
Instructions
  1. Prepare cake according to pkg. directions, pouring batter into 2-9 inch round cake pans. Bake, cool 10 minutes, then turn out of pans onto cooling rack. Cool completely. Freeze layers for 30-60 minutes. Slice each cake into two layers. Level off one of the top layers, so it’s flat (eat the cake trimmings!).
  2. Place one layer of cake on cake plate. Drizzle with about ¼ of the raspberry syrup; spread evenly over cake. Spread about ¼ of the Cranberry Cheesecake over cake. Top with another layer of cake, and repeat syrup and Cheesecake steps. Repeat with remaining layers, using the rounded cake layer as the top.
  3. Chill to 33º to 39ºF. Cut into wedges. If desired, drizzle with chocolate syrup or hot fudge just before serving. Makes 12-16 servings.
 
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CRANBERRY CHEESECAKE DESSERT

On May 8, 2012   /   Cranberry Cheesecake   /   Comments Off
 

CRANBERRY CHEESECAKE DESSERT
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Ingredients
  • 2 lbs. MRS. GERRY’S CRANBERRY CHEESECAKE
  • 1-12 oz. container whipped topping
  • ½ cup pecan pieces, toasted*
  • 44 small gingersnap cookies, crushed into crumbs
  • ¼ cup sugar
  • ⅔ cup butter or margarine, melted
Instructions
  1. Preheat oven to 350ºF. Combine cookie crumbs and sugar; stir in melted butter or margarine. Press firmly into 9×13 inch pan. Bake for 8 minutes. Cool completely. Layer the Cranberry Cheesecake, than the whipped topping and springle with pecans. Freeze until firm. Let thaw about 20 minutes before cutting.
  2. *To toast, place pecans in baking pan. Bake at 350ºF for 5 minutes. Cool.
 
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CRANBERRY CHEESECAKE TRIFLE SQUARES

On May 8, 2012   /   Cranberry Cheesecake   /   Comments Off
 

CRANBERRY CHEESECAKE TRIFLE SQUARES
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Ingredients
  • 1-10.75 oz. frozen butter pound cake, cut into 12 slices
  • 1½ lbs. MRS. GERRY’S CRANBERRY CHEESECAKE
  • 24 almond crescent cookies, coarsely crushed
  • 1-8 oz. container whipped topping
  • ¼ cup sliced almonds, toasted*
Instructions
  1. Place cake slices to fit in bottom of 8×12 inch pan. Spread Cranberry Cheesecake over cake. Sprinkle crushed cookies over Cranberry Cheesecake, and lightly press in. Carefully spread whipped topping over cookies and top with almonds. Cover; chill to 33º to 39ºF, or freeze until serving. If frozen, to serve, remove dessert from freezer 15 minutes before cutting. Cut into 12 squares.
  2. *To toast, place almonds in baking pan. Bake at 350ºF for 5 minutes. Cool.
 
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