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Cherry Torte

Total Time

Prep: 15 min. Bake: 20 min. + cooling


10-12 servings

As a pastor's wife, I am invited to many good dinners and get the chance to collect lots of recipes. This dessert comes from a cookbook put together years ago by my home church in Arkansas.


  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup butter-flavored shortening
  • 1 to 2 tablespoons cold water
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cans (21 ounces each) cherry pie filling
  • 3/4 teaspoon almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup chopped pecans


  1. In a small bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add enough water to shape dough into a ball.
  2. On a lightly floured surface, roll dough to fit a 12-in. pizza pan. Flute edges; prick bottom and sides with a fork. Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven. Reduce heat to 350°.
  3. In a small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth; spread over crust. Bake for 10-12 minutes or until center is set. Cool completely on a wire rack.
  4. Combine pie filling and almond extract; spoon over the cream cheese layer. Spread whipped topping over filling. Chill until ready to serve. Sprinkle with pecans.

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