Cherry Cheesecake

By carmen-2

Ingredients

• The Crust:
• 1-1 lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
• The Filling:
• 4-8oz. blocks of Cream Cheese..softened
• 4 Eggs
• 1 tablespoon Vanilla Extract
• 1 cup Granulated Sugar
• 1 can cherry pie filling for the topping

Details

Adapted from hugsandcookiesxoxo.com

Preparation

Step 1

Press the cookie dough into an 8 inch springform pan and bake at 350 about 15 minutes until almost done.  Let cool.  Meanwhile, beat cream cheese and sugar.  Add vanilla and one egg at a time, beating well.  Pour into crust. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.  Chill overnight in fridge and top with canned cherry pie filling. Mmmmmmm!

Place the 8″ spring pan in a 9″ or larger cake pan (no water) place the cake pan in a deep cookie sheet with water in it. This will keep water out of the bottom of the cheesecake. I use to use layers of aluminum foil but water still managed to seep in and not to mention all the wasted aluminum foil.


If you don’t have ready made Sugar Cookie Dough, you should just use a Graham Cracker Crust instead. Cheesecake is typically made with Graham Cracker Crust anyway. If you can’t buy that already made, you can make it by crushing up graham crackers and using 1 TBSP of butter to press into the bottom of the pan.