Cherry Almond Cheesecake Twists
Cherry Almond Cheesecake Twists requires about 45 minutes from start to finish. This recipe serves 24 and costs $1.18 per serving. One serving contains 442 calories, 10g of protein, and 14g of fat. 240 people were impressed by this recipe. It is brought to you by Barbara Bakes. If you have active yeast, cream cheese, water, and a few other ingredients on hand, you can make it. With a spoonacular score of 42%, this dish is solid. Similar recipes are Cherry Almond Cheesecake, Cherry Almond Cheesecake, and Almond Streusel-Cherry Cheesecake Bars.
Servings: 24
Ingredients:
2 (1/4 oz. each) package active dry yeast
1/4 teaspoon almond extract
2 1/2 teaspoons pure almond extract
1 cup finely chopped almonds
7-7 1/2 cups bread flour
1 teaspoon butter extract
12 tablespoons butter, melted
2 cups confectioners' sugar
1 teaspoon cream cheese emulsion
4 ounces cream cheese, softened
2 cups dried cherries (cherry flavored dried cranberries may be substituted)
2 large eggs, at room temperature
Dough
2 1/2 cups graham cracker crumbs
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons granulated sugar, divided
1 (4 serving size) package cheesecake instant pudding mix
Grated rind of 1 lemon
2 cups cold milk
2-4 tablespoons milk
1 teaspoon salt
1/2 teaspoon clear vanilla OR pure vanilla extract
1 teaspoon pure vanilla extract
1/2 cup warm water (100-110 degrees)
1/4 teaspoon cheesecake oil
Equipment:
bowl
whisk
hand mixer
mixing bowl
baking sheet
kitchen scale
knife
oven
frying pan
baking pan
Cooking instruction summary:
For the dough, combine the cold milk and pudding mix in a medium bowl. Whisk for 2-5 minutes or until the pudding is smooth and slightly thickened. Set the mixture aside-the pudding will thicken more as it sits.Measure the 2 tablespoons of granulated sugar into a small bowl. Remove 1 teaspoon of it and add it, along with the yeast, to the warm water. Stir, then set the mixture aside to allow the yeast to dissolve and the mixture to get foamy, about 3-5 minutes.In a large mixing bowl, beat the cream cheese, the remaining granulated sugar and salt until smooth. Beat in the eggs, vanilla, butter extract, cream cheese emulsion, almond extract, lemon zest, yeast and 2 cups of the flour. Beat on medium speed of an electric mixer for 2 minutes.Add the pudding and 1 cup of flour. Beat until smooth. Stir in just enough of the remaining flour to make a soft dough. It will still be somewhat sticky.Turn the dough out onto a floured surface and knead, using some of the remaining flour, until the dough is smooth and elastic, about 6-8 minutes. Knead in the dried cherries until they are evenly dispersed in the dough.Place the dough in a large greased bowl. Turn the dough to grease the top. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1-1 1/2 hours.While the dough is rising, make the filling. Combine the graham cracker crumbs and sugar in a medium bowl. Stir in the melted butter and almonds until well mixed. Set the filling aside.Spray 3-4 baking sheets with nonstick cooking spray; set aside.Punch the dough down and divide it half. I weigh the dough on my digital scale to make sure each half is the same size.On a lightly floured surface, roll one half of the dough into an 18x14-inch rectangle. Spritz the dough with water. Spread half of the filling evenly over the dough, then press the mixture into the dough lightly to help adhere it to the surface. Fold the dough in half to make an 18x7-inch rectangle. With a sharp knife, cut the dough into (12) 1 1/2" strips. Twist each strip 2-3 times and place them on the prepared pans.Scoop up any of the filling mixture that remains on the work surface and sprinkle it over the tops of the each twist.Repeat with the remaining dough and filling.Lightly cover each pan of twists and let them rise in a warm place until doubled, about 30-45 minutes.When the twists have almost doubled in size, preheat the oven to 350 degrees.Uncover the rolls and bake @ 350 degrees for 13-15 minutes or until they are light golden brown and cooked through.Remove from the pans and place on wire racks to cool completely. Again, if any of the crumb mixture remains on the baking pans, scrape it up and sprinkle it over the tops of each twist.For the glaze, combine the confectioners' sugar, vanilla, cheese cake oil and almond extract in a small bowl. Stir in 2 tablespoons of milk, then stir in additional milk until the mixture is smooth and reaches the desired drizzling consistency.Drizzle the glaze over each roll. Allow the glaze to set before storing.
Step by step:
1. For the dough, combine the cold milk and pudding mix in a medium bowl.
2. Whisk for 2-5 minutes or until the pudding is smooth and slightly thickened. Set the mixture aside-the pudding will thicken more as it sits.Measure the 2 tablespoons of granulated sugar into a small bowl.
3. Remove 1 teaspoon of it and add it, along with the yeast, to the warm water. Stir, then set the mixture aside to allow the yeast to dissolve and the mixture to get foamy, about 3-5 minutes.In a large mixing bowl, beat the cream cheese, the remaining granulated sugar and salt until smooth. Beat in the eggs, vanilla, butter extract, cream cheese emulsion, almond extract, lemon zest, yeast and 2 cups of the flour. Beat on medium speed of an electric mixer for 2 minutes.
4. Add the pudding and 1 cup of flour. Beat until smooth. Stir in just enough of the remaining flour to make a soft dough. It will still be somewhat sticky.Turn the dough out onto a floured surface and knead, using some of the remaining flour, until the dough is smooth and elastic, about 6-8 minutes. Knead in the dried cherries until they are evenly dispersed in the dough.
5. Place the dough in a large greased bowl. Turn the dough to grease the top. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1-1 1/2 hours.While the dough is rising, make the filling.
6. Combine the graham cracker crumbs and sugar in a medium bowl. Stir in the melted butter and almonds until well mixed. Set the filling aside.Spray 3-4 baking sheets with nonstick cooking spray; set aside.Punch the dough down and divide it half. I weigh the dough on my digital scale to make sure each half is the same size.On a lightly floured surface, roll one half of the dough into an 18x14-inch rectangle. Spritz the dough with water.
7. Spread half of the filling evenly over the dough, then press the mixture into the dough lightly to help adhere it to the surface. Fold the dough in half to make an 18x7-inch rectangle. With a sharp knife, cut the dough into (1
8. 1 1/2" strips. Twist each strip 2-3 times and place them on the prepared pans.Scoop up any of the filling mixture that remains on the work surface and sprinkle it over the tops of the each twist.Repeat with the remaining dough and filling.Lightly cover each pan of twists and let them rise in a warm place until doubled, about 30-45 minutes.When the twists have almost doubled in size, preheat the oven to 350 degrees.Uncover the rolls and bake @ 350 degrees for 13-15 minutes or until they are light golden brown and cooked through.
9. Remove from the pans and place on wire racks to cool completely. Again, if any of the crumb mixture remains on the baking pans, scrape it up and sprinkle it over the tops of each twist.For the glaze, combine the confectioners' sugar, vanilla, cheese cake oil and almond extract in a small bowl. Stir in 2 tablespoons of milk, then stir in additional milk until the mixture is smooth and reaches the desired drizzling consistency.
10. Drizzle the glaze over each roll. Allow the glaze to set before storing.
Nutrition Information:
covered percent of daily need
