Door County Cherry Torte
A cinnamon-infused graham cracker crust is layered with a creamy homemade vanilla pudding, a whipped cream cheese mixture and cherry pie filling.
2 cups graham cracker crumbs (about 24 squares)
1/2 cup butter, melted
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/4 cups milk
2 egg yolks, lightly beaten
1/2 teaspoon vanilla extract
1 (8-ounce) package cream cheese
1 cup whipping cream
1 (21-ounce) can cherry pie filling
- In a medium mixing bowl, combine graham cracker crumbs, melted butter, 1/3 cup sugar, and cinnamon. Press mixture into a buttered 12 x 7 1/2 x 2-inch baking dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes.
- In a medium saucepan, combine 1/2 cup sugar, cornstarch, and salt. Add milk and egg yolks. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 to 2 minutes more. Stir in vanilla. Cover surface with clear plastic wrap; let stand about 20 minutes. Spread over baked crust.
- In a small mixing bowl, combine cream cheese and whipping cream; beat with an electric mixer on high speed until thickened. Spread over custard layer.
- Spoon cherry pie filling on top. Chill at least 2 hours before serving.
Makes 12 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.