SUGAR COOKIE CHERRY CHEESECAKE

My husby and I had just moved to a new state in order for him to progress professionally. I was scared. I’m not a big fan of change. Indeed, it terrifies me. However, we were obligated to do so. I remained in my home for weeks, unsure of what I would do in this new neighborhood. I knew no one! I was also a stay-at-home parent, which limited my opportunity to meet well-known individuals. Until one day, when I was in the school’s drop-off line, one of the parents approached me and introduced herself.

She had genuinely asked me to a book club meeting at her residence. She informed me of the title of the book and the date of the meeting. Okay! I have something to do, Finally!!! I inquired whether I should bring anything, and she suggested that maybe a dessert would be appropriate.

I was determined to make an impression on these ladies’ faces. I needed friendship! As a result, I made this cheesecake. It was universally adored! Additionally, it was an excellent discussion starter. I’m a lot more at home in my new town now that I’ve made new friends!

To make this cheesecake too, this is all you need:

CRUST INGREDIENTS:

• 2 Pounds.Of “Pillsbury” Sugar Cookie Dough.

FILLING INGREDIENTS:

• 4 tubs.Of Cream Cheese, 8-ounces for each.

• 4 large-sized eggs.

• 1 spoonful.Of Vanilla Extract.

• 200 grams.Of Granulated Sugar.

• One can.Of cherry pie filling.

THIS IS HOW TO MAKE THIS ” Sugar Cookie Cherry Cheesecake ” STEP-BY-STEP:

• 1st Step – I started the preparation by pressing the cookie dough into the bottom of an 8-inches springform pan.

• 2ND STEP – I baked it at 350 degrees Fahrenheit for approximately 15 minutes, until the cookie batter was nearly done. And I let it for few minutes to cool.

• 3RD STEP – In the meantime, I combined the cream cheese with granulated sugar.

• 4TH STEP – After that, I added the vanilla extract and four eggs one after the other, beating thoroughly after each addition.

• 5TH STEP – Once the mixture was incorporated, I poured it into the pie crust.

• 6TH STEP – Then, I reduced the heat of the oven to 325 degrees and I baked for around 90 minutes until it is cooked through and well browned.

• 7TH STEP – I removed the pan from the oven and refrigerate the cheesecake overnight after topping it with canned cherry pie filling.

I like simple recipes. That’s why I’m certain you’re going to like this simple cherry cheesecake with its oh-so-delicious sugar cookie crust.

I’ve shared this simple cherry cheesecake recipe with you today for a summer treat. Nothing screams summer quite like a no-bake cheesecake with fresh cherries on top.