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Cherry Cream Torte

 Cherry Cream Torte
When you set this gorgeous dessert on the table, your guests will sing your praises. You're the only one who has to know how simple it is to prepare. -Mary Anne McWhirter, Pearland, Texas
16-18 ServingsPrep: 20 min. + chilling


  • 2 packages (3 ounces each) ladyfingers
  • 2 tablespoons white grape or apple juice
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 1 teaspoon McCormick® Pure Almond Extract, divided
  • 2 cups heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling
  • Toasted sliced almonds and additional whipped cream, optional


  • Split ladyfingers lengthwise; brush with juice. Place a layer of
  • ladyfingers around the sides and over the bottom of a lightly
  • greased 9-in. springform pan.
  • In a large bowl, beat cream cheese until smooth; add sugar and 1/2
  • teaspoon extract. Beat on medium for 1 minute. Fold in whipped
  • cream. Spread half over crust.
  • Arrange remaining ladyfingers in a spoke-like fashion. Spread evenly
  • with the remaining cream cheese mixture. Cover and chill overnight.
  • Combine the pie filling and remaining extract; spread over the cream
  • cheese layer. Refrigerate for at least 2 hours. to serve, remove
  • sides of pan. Garnish with almonds and whipped cream if desired.
  • Yield: 16-18 servings.

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Cherry Cream Torte (continued)

Nutritional Facts: 1 serving (1 slice) equals 221 calories, 15 g fat (9 g saturated fat), 67 mg cholesterol, 60 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.