Sugar Cookie Cherry Cheesecake

Sugar Cookie Cheesecake This recipe is crazy, and it takes an ordinary cake to a whole new level. It has a sugar cookie crust, a thick cheesecake filling, and lots of cherries (or blueberries or raspberries if you prefer) on top. A perfect dessert, especially when topped with whipped cream. You can make some in the bowl of your mixer. This dessert is easy to make because it has a sugar cookie crust. All you have to do to make the cheesecake filling is beat it. This batter is delicious and takes very little time to make. The filling is also easy. It smells great and keeps you cool.

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This recipe is crazy, and it takes an ordinary cake to a whole new level. It has a sugar cookie crust, a thick cheesecake filling, and lots of cherries (or blueberries or raspberries if you prefer) on top. A perfect dessert, especially when topped with whipped cream. You can make some in the bowl of your mixer. This dessert is easy to make because it has a sugar cookie crust. All you have to do to make the cheesecake filling is beat it. This batter is delicious and takes very little time to make. The filling is also easy. As it cools on your wire rack, it smells wonderful. Wrap this cake in plastic wrap or foil and put it in the fridge. Before you serve it, bring it to room temperature.

Ingredients :

• 1 package Betty Crocker™ Sugar Cookie Mix
• 125 ml (1/2 cup) butter, softened
• 1 egg
• 500 ml (2 cups) cream cheese
• 1 can sweeten condensed milk
• 30 ml (2 tbsp.) icing sugar
• 5 ml (1 tsp) vanilla essence
• 1 box cherry pie filling

How to make Sugar Cookie Cheesecake?

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1. Sugar cookie crust Turn the oven on and set it to 190°C (375°F).
2. Mix sugar cookie mix, butter, and an egg in a medium bowl. Spray a 9-by-13-inch (23-by-33-cm) pan with nonstick cooking spray and press the sugar cookie crust into the bottom of the pan.
3. Wait 20 minutes. Let cool down all the way.
4. Cheesecake Mix everything but the cherry pie filling in a medium bowl. Pour the mixture over the crust after it has cooled. Leave in the fridge for one to two hours (otherwise the cherries will sink to the bottom).
5. Cover the cheesecake with cherry pie filling when it's done.

Enjoy!

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