Instructions. Prepare the Crust: Preheat your oven to 350°F.Spray your springform pan with non-stick spray. In a food processor, combine oats, pecans, brown sugar, and melted butter.

Make the cherry compote . Stir together cherries, sugar, kirsch, cornstarch, and salt in a medium saucepan. Cook over medium-high, stirring often, until cherries break down and sauce thickens ...

Spoon some cherry pie filling on top of each tortilla’s filling. Use a spatula to fold each tortilla’s empty half over the filled half, forming a half-moon shape. 3.

Tart cherry pie filling is a natural with cheesecake, but the fruit is also great with ice cream, layered into parfaits or trifles, spooned over angel food cake and so much more.

Make the pound cake . Preheat oven to 300°F. Grease and flour a 13- x 9-inch baking pan. Beat butter in bowl of a heavy-duty stand mixer on medium speed until light and creamy, about 5 minutes.

There’s a tangy no-bake cheesecake filling made from cream cheese and sweetened condensed milk, a crunchy blend of freeze-dried-cherry-spiked cookie crumbs, store-bought ice cream amped up with ...