Recipes..Very Cherry Cheesecake Poke Cake
Savor every luscious bite of this delectable Very Cherry Cheesecake Poke Cake! The yellow cake is filled with tempting cherry cheesecake filling, whipped cream and more surplus cherry yumminess on top! I ask you...Does it get any better than this?
Ingredients
For the cake
1 box yellow or white cake , already baked in 9x13 pan
Cherry Cheesecake Filling
1 (14oz.) can sweetened condensed milk
2 cans cherry pie filling
2/3 cup milk or whipping cream
8 oz . cream cheese softened
Cream Cheese Whipped Topping
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Topping
1 can cherry pie filling
Optional: Graham cracker crumbs , grated white chocolate
Instructions
After cake is baked, while warm, poke cake all over with a wooden dowel or the end of a wooden spoon and pour the sweetened condensed milk in the holes. Set aside. Make cherry cheesecake filling.
Cherry Cheesecake filling
Add all ingredients to a blender (except reserve 1 of the can of cherries, set aside) and blend all the ingredients (1 can cherry pie filling, milk/cream and cream cheese) just until smooth and pourable. Pour slowly over cake into the holes and then add 1 can of cherries on top and spread around on top of cherry cheesecake filling.
Cream Cheese Whipped Topping
Using mixer, on med speed, beat the cream cheese, powdered sugar, and vanilla and beat until smooth. Whisk in the whipped cream until mixed in.
Add whipped topping to top of cherry layer and spread out evenly on cake. Put cake in fridge covered. Put the other can of cherry filling i Cover the cake with plastic wrap and refrigerate for three hours or until ready to serve.
When ready to serve, dollop cherries on top of whipped cream cake and enjoy!
You can also add graham cracker crumbs or grated chocolate to the top as well.
Ingredients
For the cake
1 box yellow or white cake , already baked in 9x13 pan
Cherry Cheesecake Filling
1 (14oz.) can sweetened condensed milk
2 cans cherry pie filling
2/3 cup milk or whipping cream
8 oz . cream cheese softened
Cream Cheese Whipped Topping
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Topping
1 can cherry pie filling
Optional: Graham cracker crumbs , grated white chocolate
Instructions
After cake is baked, while warm, poke cake all over with a wooden dowel or the end of a wooden spoon and pour the sweetened condensed milk in the holes. Set aside. Make cherry cheesecake filling.
Cherry Cheesecake filling
Add all ingredients to a blender (except reserve 1 of the can of cherries, set aside) and blend all the ingredients (1 can cherry pie filling, milk/cream and cream cheese) just until smooth and pourable. Pour slowly over cake into the holes and then add 1 can of cherries on top and spread around on top of cherry cheesecake filling.
Cream Cheese Whipped Topping
Using mixer, on med speed, beat the cream cheese, powdered sugar, and vanilla and beat until smooth. Whisk in the whipped cream until mixed in.
Add whipped topping to top of cherry layer and spread out evenly on cake. Put cake in fridge covered. Put the other can of cherry filling i Cover the cake with plastic wrap and refrigerate for three hours or until ready to serve.
When ready to serve, dollop cherries on top of whipped cream cake and enjoy!
You can also add graham cracker crumbs or grated chocolate to the top as well.
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