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Door County Cherry Torte



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2 cups graham cracker crumbs (about 24 squares)
1/2 cup butter, melted
1/3 cup sugar
1/4 tsp. ground cinnamon
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 egg yolks, lightly beaten
1/2 tsp. vanilla
8 oz. cream cheese
1 cup whipping cream
21 oz. cherry pie filling, canned


  1. 1
    In a medium mixing bowl, combine graham cracker crumbs, melted butter, 1/3 cup sugar, and cinnamon. Press mixture into a buttered 12"x7 1/2"x2" baking dish. Bake at 350°F for 10 minutes.
  2. 2
    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.
  3. 3
    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.

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preparation methods
cuisines North & South American
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