1 - 10 of 54 for cherry cheesecake cookies
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Beat cream cheese, ... cupcake liner. Fill cups 2/3 full with cream cheese mixture. Bake at 375°F for 15 to 20 minutes until set. Top with Cherry pie filling.
In small bowl cut butter in chunks. Add brown sugar and flour and mix at low speed. Then beat at medium speed until well mixed. Reserve 1/2 cup of ...
Combine cookies and butter and ... don't melt into cheesecake, sift off ... Cool in pan in refrigerator overnight. Serve with cherry pie filling over top.
You also need ... Pour mixture in (3/4 full). Bake 18 to 20 minutes at 350°F. Remove from tin and let cool; top with cherry pie filling. Chill overnight.
Preheat oven to ... 50 minutes or until lightly brown on edges. Center will be slightly soft. Cool. Chill. Top with cherry filling. Refrigerate leftovers.
In medium bowl, ... minutes or until cookies begin to brown ... while hot, fill each center with about 1/2 teaspoon jam. Cook thoroughly. Makes 2 1/2 dozen.
Heat oven to ... to 45 minutes until toothpick comes out clean and tops are light golden brown. Cool. To serve, top with cherry pie filing. Refrigerate.
Heat oven to ... cookie slices with cream cheese mixture, filling 2/3 full. Place cherry pie filling on top after done. Bake at 375 degrees for 35-45 minutes.
Line 24 (2 ... Remove from oven. Cool completely, then refrigerate until chilled. Garnish each one with a dollop of cherry pie filling just before serving.
Slowly beat softened ... cups and fill each 2/3 full with cream cheese mixture. Bake at 350 degrees for 20 minutes. Cool on rack. Top with cherry filling.
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