Sugar Cookie Cherry Cream Cheese Pie Recipes

SUGAR COOKIE CHERRY CHEESECAKE

Steps:

• 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.

SUGAR COOKIE CHERRY CREAM CHEESE PIE

Steps:

• Slice the cookie dough into 10 to 12 slices and then cut the slices into fourths. Place them around the bottom and sides of a 9 inch deep dish pie plate. Using your fingers, press the cookie dough around the bottom and sides of plate evenly to form your crust. Bake at 350 in preheated oven for 15 minutes. Cool completely.
• Beat one 8 oz package plus 5 oz of cream cheese, add 1/2 c sugar and beat 2 minutes. Add vanilla and eggs one at a time and continue to beat 1 minute. Pour into cooled crust.
• Bake at 325 in preheated oven for 45-50 minutes until cooked through and lightly browned. Chill for at least 6 hours or overnight. Top with cherry pie filling. Enjoy!

EASY CHERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 9x13-inch baking pan with cooking spray.
• Pour cookie mix into a large bowl. Cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs into the bottom of the prepared baking pan.
• Bake crust in the preheated oven for 8 minutes. Remove partially baked crust and leave oven on.
• Beat cream cheese, sugar, egg, flour, and vanilla extract together in a bowl using electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over the partially baked crust. Spread cherry pie filling over cream cheese mixture. Sprinkle reserved crumbs on top.
• Bake in the preheated oven until light golden brown on top, about 35 minutes. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Cut into 16 to 20 bars.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

CHERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. Spoon cherry pie filling evenly over cream cheese layer.
• In small bowl, mix reserved 1 1/2 cups crumb mixture and the almonds. Sprinkle over pie filling.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Cut into 6 rows by 4 rows. Store covered in refrigerator.