A sugar cookie crust, a thick cheesecake filling and cherries galore on top! A perfect dessert.
Sugar Cookie Cherry Cheesecake
Ingredients:
Ingredients:
The Crust
1lb of Pillsbury Sugar Cookie Dough c
The Filling:
4-8oz. blocks CreamCheese, softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling
Directions:
Press the cookie dough into the bottom of 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.
Press the cookie dough into the bottom of 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.
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