Cherry Cheesecake with Sugar Cookie Crust
A rich cheesecake layered on a buttery sugar cookie crust, topped with glossy cherry pie filling. Simple, elegant, and perfect for any celebration.
12 Servings
Ingredients
For the Crust
- 1 roll 1 pound sugar cookie dough
For the Filling
- 24 ounces cream cheese softened
- 8 ounces sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
For the Topping
- 1 can cherry pie filling
Instructions
Prepare the crust
- Preheat the oven to 350°F (175°C). Press the sugar cookie dough evenly into the base of an 8-inch springform pan. Bake for approximately 15 minutes, or until lightly set and golden around the edges. Remove from the oven and allow to cool completely.
Prepare the filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract, then incorporate the eggs one at a time, beating thoroughly after each addition. Finally, fold in the sour cream until well combined.
Assemble and bake
- Pour the cheesecake filling over the cooled cookie crust. Reduce the oven temperature to 325°F (160°C) and bake for 75–90 minutes, or until the center is set and the edges are golden. Remove from the oven and allow to cool to room temperature. Refrigerate overnight for best results.
Add the topping
- Before serving, spoon the cherry pie filling evenly over the chilled cheesecake. Garnish with whipped cream, if desired. Slice and serve chilled.
Notes
To make this cheesecake gluten free, substitute the standard sugar cookie dough with a certified gluten-free cookie dough (store-bought or homemade). Ensure the cherry pie filling and vanilla extract are also labeled gluten free.