How to Make Baked Cherry Cheesecake Pie Squares | Easy Recipe

Be sure to cook. Welcome back to another episode of Be Sure to Cook. Today, we're not cooking. We're baking and we're gonna be baking up a lovely cheesecake with spectacular topping and that's a cherry topping. So stay tuned and let's do this. Okay, we've already setting out two packages of 8-ounce cream cheese to soften. And these are very much softened. They've been sitting out over an hour softening. So right now we're gonna set these to the side and we're gonna make our crust. We have three tablespoons of butter that I'm about to melt. Okay, so we're gonna start off making our crust. And this is so unusual guys because usually people make a crust with this pie that we're about to make and they always use graham cracker crust. But today, we're not gonna use graham cracker crust. We're gonna use cookies. And these cookies are very great cookies. We all know what they are. Vanilla wafers. That's what we're using. About two cups, two big old whole cups of vanilla wafers. Sorry, eating a cookie. Inside, I got my, oh, I had to take this out. This is my blender, mixer, chopper, whatever you call it. It's a food processor. I got so many devices. I'm telling you, I forget exactly what I'm, what I have. I have so much stuff. I'm gonna throw these in my food processor because guess what? These are gonna get real, real crummy. So, I'm gonna chop these up. Okay, I'm adding the lowest amount and it's one third cup of sugar in there. Some chunks in there and I want to make sure it got it all. I want to make sure it processed, I mean chopped up all that sugar with it. And we're gonna pour all of this mixture into the bowl and that's what we want, crumbs. I mean, it's just like mince crumbs. So now, after we got that all in there, we're getting ready to make this moist and put this in a pan. Okay, these are three tablespoons of butter. I am adding just a drop of vanilla inside my butter. Just a drop. I want those, that crumb mixture to, I want that crumb mixture to really have a great flavor to this. So, as I'm mixing up my butter, I'm gonna take my butter and I let it cool because I microwaved it. Or you can put it on the stove but you can do the same thing. You don't have to have a microwave if you don't have one. And I'm gonna take that butter and I'm going to drop all that butter inside my crumb mixture. I'm doing too much. I only have two hands. I need more. So, you make sure I'm ready so I'm getting out every little thing. There we go. And I'm gonna take it and I'm going to put it inside here and I'm gonna mix this up. Yeah, and like I said, I use two big cups and one third cup of sugar and I mix these cookies up. Now, you're gonna have, I'm gonna have to get in here with my hands, but let me tell you all guys, you're gonna have to, to do this, you're gonna have to have something to chop these cookies up. You know, you're gonna have to because if you don't, I gotta mix it up really good because it's gotta be like a pasty, you know, like a dough is what you want to do. It's gotta be a dough mixture. I want that to mix. I want to get in there, crumble up like a dough. You know, like you're making cookies is what we're looking for. I want you to mix that up like a dough, just like we're making cookies. That didn't feel like dough, like Play-Doh, you know, with the butter on your hands and stuff like that. Just take another teaspoon because, you know, the cookies do soak up. Melt another teaspoon or so and pour it in there. You don't want it soggy, but you want it like, you know, like you were making cookie dough or biscuit, but the biscuits, you don't want it to be dry. More like a cookie dough. That's what I'm trying to say. So you want it like a cookie dough and you want to do it like this because this is how I want it. Okay, let's wash up. I got a small glass pan. I like cooking with glass, but you can do any other pan, how big you want. I'm not getting a baking pan that you put the pies or nothing in. I'm using this. I'm using a glass pan that I'm going to spray with nonstick spray over here. Okay, and this dough that I have made, guys. I'm gonna get it, make sure I get all the dough. The cookie dough that I call it. This is exactly what this is, a cookie dough. And I'm gonna place this in my pan and guess what? I'm just gonna just smear this out. Just smear this right into my pan and I want everything to be even just like I was making a, you know, making the pie shell. So that's what I'm making. Actually, I am making a pie shell. It's exactly what this is, a pie shell, but I want it to be even and I want it to be smooth. Okay, and you can bring this up however you want it to be. I'm gonna get a spoon and help me out. Even it out a little bit and you can get a back of a spoon. So I've got a spoon here. And you can just take your spoon if you want. I mean, that's what I'm doing and I'm spreading it out and I'm bringing this crust up because I want everybody to have a fair amount of crust. You know, and I want to bring this up with the spoon. I'm not trying to make it fancy or nothing, but I just want to make sure everybody gets equal amount of crust. I don't want no crust to be thin on one side, thick on another. So I want everything to measure out even. It don't have to look that good guys. It don't have to look that good. But it has to be, you know, at least even so everybody can get some of this because this crust is going to bake. Right? I'm gonna set this to the side. Usually you can bake this again, get it kind of hard. But you know, why do that? I'm gonna put my filling in here and we're gonna bake it all together because the filling is gonna take a while to bake because we're gonna be using all kind of sorts of things, eggs, seasoning, stuff like that. So this, it doesn't look that pretty, but it looks enough to me. You can use a regular pan. I happen to use, like glass. I just happen. Let's clean up again and let's do this filling. Okay, now that I put my dough inside my pan, I put that to the side. I have an orange and a lemon. So the first thing I'm gonna use some lemon zest. Which I need some lemons. I don't want to get the grind. I just want to get, I'll wash these lemons and this orange like crazy and I dried it off with a paper towel. Just a little. Because if you're using this, you got to make sure that you are you know, you wash these real good. I mean really, really wash these. You know, because people touch them and do stuff. So I mean you scrub these like you lost your mind. Okay, that's the lemon and then I'm going to do some orange. You don't want to, I want a little bit of this. Try not to get the white. Only get the the orange. Because you're gonna be using the inside too. So I'm just taking my knife and I'm mixing the orange and the lemon together and I'm chopping it. I am gonna use this. I need this. This is flavor. Okay. All right. So after I chop this down, I'm gonna take this and I need, I'm gonna capture all this goodness here. This is gonna be the base of the flavor. Okay, got it in my little bowl. Put it to the side. I'm gonna need this and now I'm gonna cut this orange. I'm gonna use half of it and I'm gonna do the same with the lemon and the half of that. I'm gonna save these two. I'm gonna wrap them up. All right, I'm digging out these seeds. Okay, I've got my little juicer, so I'm gonna take it and I'm going to juice the lemon. Oh, I got a seed. That's not cool. I got a seed. See that? I just like doing it the old-fashioned way, but that's a lot of lemon juice. Wow. Okay, there we go. Okay, I'm gonna drain that seed. That's my lemon juice. Put it in here. Now, I'm getting ready to do this wonderful orange. I wonder how much juice I'm gonna get out of here. They talk about freshly squeezed orange juice in the morning. I wonder what they're getting out of this freshly squeezed. Oh, this is pretty good juice in here, too. Look at that. You know how, for a glass of orange juice, do you know how long it's gonna be to get a glass? If I had to do that every day, you give somebody a cup of orange juice, honey, I'll come in and give them a bag of oranges and say, good luck with that. Okay, I have eggs. I got four eggs that I'm cracking, and I'm cracking them in this bowl to make sure ain't nothing wrong with them, and they look good. I'm gonna be adding one at a time to each each one of these eggs at a time as I mix my batter. So they look pretty good so far. No blood spots. No nothing bad. Wonderful. Okay, so that's four eggs. Put these to the side. Okay, guys. I'm gonna open up these cream cheeses. Perfect. They have been set in here, and they are very soft. Okay, and this other one has already been opened up, and they're really soft. So let's put these into the to the my blender. Okay, I had a little ounce of cream cheese. It's just a spread cream cheese, but I had it. I bought it for something that I was having. I'm just gonna use this because I don't want to waste it. So I'm just gonna add that little cream cheese in there, but actually it's two ounces of 2-8 ounces of cream cheese. That's what's over here. Okay, it's two ounces of cream cheese. I'm getting all of this because it melted. I can't get all of it out. In this other one, I'm also dumping it in there. See, that's why I'm getting all of this out with a spatula. I got this inside here. I'm gonna toss this up. Whipping up my cream cheese. Getting it very, very smooth. Okay, getting the cream cheese down here. You gotta take your beater, and you gotta get it around the edges so it can be very, very smooth. Now I'm gonna add one egg to this. If you want to, you could have used just the egg yolks. All right, so I've got the eggs in there with the cream cheese all mixed in together. So now I am going to be using a can of Philadelphia milk. Okay, that's one can of condensed milk, and this can of condensed milk is going to be on the bottom of your screen. This is a 14 ounce can of condensed milk. Now, I'm gonna mix this up. Okay, half cup of sugar, granulated sugar. I'm gonna let this do its work. All right, I've poured it into a bowl, and I'm going to lay my cheesecake into my pan, my batter actually, and I'm gonna put this in the oven 350 degrees for an hour. All right, guys, this cheesecake just came out. It's still hot. I gotta put it on my on my pan, I mean on my little hot pan here. Okay, it just came out, and here, if you get close, where I stuck, you know, a couple, a real thin knife in the middle there, just to make sure it came out clean, and it did. It came out clean. It's still hot, and it's nice, and a little brown on the edges, just the way I like it. Nice and neat, and we're gonna let this baby cool. In the meantime, let's make a topping. All right, guys, I am squeezing orange, and I got about a whole tablespoon of fresh squeezed orange. Then I'm gonna squeeze about a half tablespoon, teaspoon of lemon. Teaspoon of lemon. So I got orange, a whole tablespoon of freshly squeezed orange, a whole teaspoon of lemon juice. Then I'm gonna add about 1 3rd cup of sugar. Okay, so that's the sugar, and I've got the lemon juice and all the stuff that I put in there. Now, me, I'm gonna add one teaspoon of vanilla extract. I'm putting that in there with all my sugar and everything. Okay, okay, then I've got a whole jar of cherry pie filling. Or just cherry topping, or pie filling, but get a good one that has a lot of cherries in it. Not as much as juice. These have got filled with cherries. I'm gonna put that into my mix here, and I'm gonna mix all this up. As I got that in there, I'm just gonna keep folding the sugar and all the stuff in here and combine this up. Don't want to break the cherries, but I really want to get all this combining very well. Okay, after you mix this up really good, taste it. If it's not sweet enough, add more sugar. If it tastes plain or add just add a little bit more, you know, of the ingredients. More sugar. Do the hand taste. Wash your hands. After the hand taste, I feel like I didn't get enough of that orange, so I'm just gonna squeeze some more orange in there. Freshly squeezed orange. And I'm just going to fold. Don't stir, just fold it. Make sure you combine it real good. I want that flavor. Mmm, now I'm getting it. Oh my god, this is so good. I might as well just go ahead and use it all. I want that flavor. Okay, okay. You don't want it watery, which it won't because it sucked it straight on up. You want that flavor. If you want some of that orange in there, you can do that too. Make sure there's no seeds. No seeds. Which I kind of took those out. So I'll put that to the side, and I'm just gonna keep folding that in there. Get that flavor in there. You don't want to stir. You don't want to break up these big fat cherries, see? That's why I'm folding. And look, it's not watery at all. It still keeps its thickness. Take it a little bit on your hand. Oh my god. That's delicious, guys. Okay, once it's sweet enough, and don't stir, just fold. You can put it in a container. Then you pop this baby in the refrigerator while your pie is cooling down. It's gonna take about a good hour to cool down. Have this cold, and then this will be the topping to your dessert. Okay, guys, and here it is. A slice of cheesecake. It is creamy, and it is delicious once you bite into it. You can put anything you want in here for flavor if you want, and using the vanilla with the lemon and the orange is good. But if you have any other flavors you want to put in there, you can. They have all different kind of flavors but today we used a little bit of orange and a little bit of lemon and kind of gave a little bit of flavor with that vanilla extract. So after it comes out of the oven, it is like a pastry puff. You gotta let that cool down. Then you want to put this, after it cools down, you want to put it in your refrigerator for at least 24 hours and let it get nice, cold, and chilled. And as it chills in the refrigerator, as it cools down, it's going to thicken up and get very creamy. And this is our result. Now, the only thing we did, you remember that topping we made? We made a delicious topping. Okay, so this also went in the refrigerator for the same amount of time, is that you just want to put a little topping of, and this was the cherry. You remember the cherry flavor? Put a little topping on the side and put it on your cheesecake, and there you got it. Okay, this would be a great dessert for your family, for the holidays, or any day that you want to make this dessert for. Guess what? I didn't make this alone. You made it with me. You and me. We made this together. Hey guys, come back for another show. Please like, subscribe, and share it to our YouTube channel. Hit me up. Tell me what you want me to fix, and I'll try to do your challenge. Come back. See you the next time. Bye.