Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping

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Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping

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I created this recipe over the winter, it’s beyond delicious…I promise you won’t be disappointed!

Click continue for Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping recipe details and photos

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Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping

Ingredients

1 pound Pillsbury Sugar Cookie Dough

3/4 cup granulated sugar

1 cup fresh ricotta cheese

1  8 oz. cream cheese

1 large egg

2 tablespoons flour

1 tablespoon pure vanilla extract

1 tablespoon fresh lemon juice

1 21 oz. can cherry pie filling

Crumble Topping Ingredients

4 tablespoons flour

2 1/2 tablespoons unsalted butter; slightly softened

1/2 teaspoon Vanilla Baking Powder

4 tablespoons shredded coconut flakes

4 tablespoons thinly sliced almonds

*Note Makes 1 16 inch cheese cake tart, or two 8 inch tarts

Step-by-Step

1 cut cookie dough into equal halves

2 using hands; press one half into bottom and sides of 8 inch tart pan; repeat with other dough half if making two 8 inch, or press all dough into one 16 inch tart pan

3 bake cookie crust in preheated 350° oven 15 minutes; remove from oven; allow to cool and settle five minutes (crust will not be fully cooked)

4  in bowl of stand mixer fitted with paddle attachment, combine sugar, ricotta cheese, cream cheese, egg, flour, vanilla, and lemon juice; beat two minutes on medium speed

5 spoon 1 3/4 cups cheese cake filling mixture into each semi cooked cookie crust if making two 8 inch cheesecake tarts or transfer all cheesecake filling mixture to one 16 inch tart

6 using a soup size spoon; arrange spoonful’s of  pie cherries in tic-tac-toe pattern on top of cheese cake mixture( approximately 1/2 can of cherries per 8 inch tart, and 3/4 of can for 16 inch tart)

7 using knife Swirl cherry pie filling into cheese cake mixture making  swirl pattern

8 to make crumble topping, cut butter and flour together in mixing bowl; add remaining crumble ingredients; mix well

9 divide crumble topping evenly; fix divided crumble  topping over top of each 8 inch cheesecake tart

* Note~ use all crumble topping for one 16 inch cheesecake tart

10 place prepared cheesecake tarts on parchment paper line cookie sheet before baking

11 bake in preheated 350° oven 40 minutes; cool 1½ hours on countertop; remove tart ring; chill minimum four hours before serving; dust with confectioners sugar immediately before serving

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