Sugar Cookie Cherry Cheese cake



°3 packages cream cheese, 250 g each, softened


°1 cup (250 ml) sugar


°15 ml (1 tablespoon) vanilla extract


°4 eggs


°540 ml Cherry Pie Filling


+For the crust:


°375 ml (1 1/2 cups) graham cracker crumbs


°60 ml (1/4 cup) melted butter


°60 ml (1/4 cup) sugar




Preheat the oven to 180 °C (350 °F).



In a bowl, combine the crust ingredients.


Line a 23-cm (9-inch) springform pan with parchment paper and spread the crust on top. Press the mixture firmly to obtain a uniform crust. Bake for 10 minutes.


In a bowl, whisk the cream cheese with the sugar, vanilla and eggs until smooth.


Pour the cheese mixture into the mould and level the surface. Cook for 1 hour to 1 hour for 10 minutes, until the centre of the cake is almost firm.


Turn off the oven and let the cake cool for 1 hour in the oven, with the door ajar.


Once the cake has cooled, cool completely in the refrigerator for 3 to 4 hours.


Just before serving, spread the cherry filling on the cake.



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