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Unforgettable Finales for Festive Dinners

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White Chocolate Cherry Cheesecake
Tuxedo Tiramisu Parfaits
Cherry Cheese Danish Dessert
Black Forest Cheesecake

(Family Features) - Holiday celebrations call for spectacular desserts - sweet endings that stop conversation when they arrive at the table. This collection will do just that. Best of all, these showstoppers use convenient ingredients that are easy to keep on hand.

With their festive ruby-red color and tangy flavor, cherries are a natural for holiday desserts. Lightly sweet Honey Maid Graham Crackers make the perfect foundation for desserts whether paired with pecans in a regal crust or layered with a creamy parfait filling. A classic cheesecake made with America's favorite Philadelphia Cream Cheese topped with jewel-like cherry pie filling is a treasured holiday tradition. Melted white chocolate adds to the richness.

Each dessert makes a stunning centerpiece and will conclude holiday feasts on a satisfying sweet note. For additional recipes, visit www.kraftfoods.com and www.usacherries.com.

White Chocolate Cherry Cheesecake

Ingredients
  • 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
  • 1/2 cup pecan halves, toasted, finely chopped
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 package (6 ounces) white baking chocolate, divided
  • 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla, divided
  • 4 eggs
  • 1 can (21 ounces) cherry pie filling

Preparation
    1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
    2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
    3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
    4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.

Preparation Time
30 minutes plus refrigerating

Bake Time
1 hour

Serves
Makes 16 servings.

Tuxedo Tiramisu Parfaits

Ingredients
  • 5 whole Honey Maid Honey Grahams, divided
  • 3 whole Honey Maid Chocolate Grahams
  • 2 tablespoons butter or margarine, melted and divided
  • 1 package (8 ounces) Philadelphia Cream Cheese, softened
  • 1 cup milk
  • 1 package (4-serving size) vanilla instant pudding
  • 1/4 cup coffee-flavored liqueur
  • 1 cup thawed prepared whipped topping
  • 2 squares semi-sweet baking chocolate, melted
  • 1 square white baking chocolate, melted

Preparation
    1. RESERVE 3 squares of the honey grahams for garnish; crush the remainder. Place honey graham crumbs in small bowl. Crush the chocolate grahams; place in separate small bowl. Stir 1 table- spoon of the butter into crumbs in each bowl until well blended; set aside.
    2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat until well blended. Add liqueur; mix well. Gently stir in whipped topping.
    3. SPOON honey graham crumb mixture evenly into bottoms of 6 parfait glasses; cover each with about 1/2 cup of the cream cheese mixture. Sprinkle evenly with the chocolate graham crumb mixture. Refrigerate at least 1 hour.
    4. BREAK each of the reserved grahams in half to form 6 rectangles. Decorate each with melted semi-sweet and white chocolate as shown to resemble a tuxedo. Top each parfait just before serving.

Preparation Time
10 minutes plus refrigerating

Serves
Makes 6 servings

Cherry Cheese Danish Dessert

Ingredients
  • 2 cans (8 ounces each) refrigerated crescent dinner rolls, divided
  • 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1-1/2 cups powdered sugar, divided
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 can (21 ounces) cherry pie filling
  • 3 tablespoons milk

Preparation
    1. PREHEAT oven to 350°F. Unroll contents of 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13 x 19- inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
    2. BEAT cream cheese, 3/4 cup powdered sugar, egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Press out to form 13 x 9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.
    3. BAKE 25 minutes or until golden brown; cool slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

Preparation Time
15 minutes

Bake Time
25 minutes

Serves
Makes 24 servings

Black Forest Cheesecake

Ingredients
  • 18 whole Honey Maid Honey Grahams, finely crushed
  • 1 cup plus 3 tablespoons sugar, divided
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 can (21 ounces) cherry pie filling
  • 5 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 package (8 squares) semi-sweet baking chocolate, melted, slightly cooled
  • 1 cup sour cream
  • 3 eggs
  • 1 cup thawed prepared whipped topping

Preparation
    1. PREHEAT oven to 325°F. Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
    2. MEANWHILE, reserve 3/4 cup of the cherry pie filling; set aside. Beat cream cheese, remaining 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour half of the cream cheese batter over crust; top with the remaining cherry pie filling. Cover with remaining cream cheese batter.
    3. BAKE 45 to 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight. Top with the reserved pie filling and the whipped topping just before serving. Remove cheesecake from pan using foil handles. Cut into 16 pieces to serve.

Preparation Time
15 minutes plus refrigerating

Bake Time
1 hour

Serves
Makes 16 servings

SOURCE: Cherry Marketing Institute
Philadelphia Brand Cream Cheese
Honey Maid Grahams


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