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Unforgettable Finales
for Festive Dinners
White Chocolate Cherry Cheesecake,
Tuxedo Tiramisu Parfaits,
Cherry Cheese Danish Dessert and
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
Prep: 30 minutes plus refrigerating
Bake: 1 hour
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
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.
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.
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.
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.
Makes 16 servings.
Tuxedo Tiramisu Parfaits
Prep: 10 minutes plus refrigerating
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
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.
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.
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.
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.
Makes 6 servings.
Cherry Cheese Danish Dessert
Prep: 15 minutes
Bake: 25 minutes
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
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.
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.
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.
Makes 24 servings.
Black Forest Cheesecake
Prep: 15 minutes plus refrigerating
Bake: 1 hour
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
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.
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.
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.
Makes 16 servings.
SOURCE: Cherry Marketing Institute
Honey Maid Honey Grahams
Philadelphia Brand Cream Cheese
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