Cherry Cheesecake Dip
- 1 cup sugar
- 1 tablespoon cinnamon
- 1 stick butter
- 1 box (2 count) refrigerated pie crusts
- 2 (8 oz) blocks cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla
- 1 (21 oz) can cherry pie filling
Preheat oven to 400ºF. In a large bowl, mix together cinnamon and sugar. Place melted butter in a second large bowl.
Open pie crusts and cut each into 1 1/2-inch wide strips. Dip each strip in melted butter, then into cinnamon sugar mixture. Place on a parchment-lined baking sheet, twisting each strip a bit and securing to sheet at each end. Bake for 11-14 minutes or just until pie strips are golden brown around the edges. Remove and cool.
In a stand mixer or large bowl, beat together cream cheese, powdered sugar, and vanilla. Spoon into a 9-inch pie pan.
Top with cherry pie filling. Refrigerate until ready to serve.
Serve dip with pie-crust sticks for dipping.