We didn’t take a picture of just the Sugar-cookie crust accidentally, but it turned out as one would imagine it should for basically being a giant cookie.
Press Sugar-cookie dough into bottom of pan, bake at 350 for 15 minutes; set aside to cool
Beat 32 oz cream cheese and, 1 Cup sugar, add 1 Tablespoon vanilla and 4 eggs 1 at a time, beating well; pour into cooled crust
Lower oven to 325 and bake 75-90 minutes until cooked through and browned, I forgot to turn the oven down on ours and it ended up only taking about 45 minutes which turned out fine
Chill over night in fridge, if your running a little shorter on time, then you should be able to just add your filling carefully, to keep the cheesecake portion from basically exploding (like when you step on a bag full of air)
Add your 1 Can pie filling, this recipe uses cherry but you can actually add any kind of sweet pie filling you would like
Once done cut then serve. We made ours for a Thanksgiving desert and it was the first to go, although I recommend cutting into small slices, as this is very rich and it’s way too easy to eat too much.
Sugar-cookie Cherry Cheesecake
Ingredients
Crust
- 1 Pound Pillsbury Sugarcookie dough
Filling
- 4 8 oz blocks of cream cheese; softened
- 4 eggs
- 1 Tablespoon vanilla extract
- 1 Cup sugar
- 1 Can cherry pie filling for top
Instructions
- Preheat oven to 350F
- Press Sugarcookie dough into bottom of pan
- Bake for 15 minutes; let cool
- Beat cream cheese and sugar
- Add vanilla and eggs 1 at a time, beating well
- Pour onto cooled Sugarcookie crust
- Lower oven temp. to 325F
- Bake again for 75-90 minutes, or until cooked through and browned
- Chill overnight in fridge
- Add pie filling; cut and serve
