This Cherry Cheesecake Dessert recipe is easy to make and is perfect for sharing during the holidays.
We‘ve been having really cold weather here in Minnesota and we’ve gotten some snow but things aren’t as bad as they have been for many of you in the midwest. Some of you have even told me about being stuck at home for days due to the ice storms! On those kinds of days it is best to just stay inside, keep warm, play board games, read books and do some baking! A couple of months ago, I shared a recipe for Blueberry Cheesecake Dessert that my husband’s grandmother gave me. With Christmas only a couple of weeks away, I thought that cherry version would be perfect.
To make this cherry cheesecake dessert, crush 12 double graham crackers. Add melted butter and sugar to the graham cracker crumbs. Press into a 9×13 inch pan. Cream 2 packages of cream cheese. Then, add beaten eggs, sugar and vanilla. Pour the mixture over the crust and bake at 375 degrees for 25 or more minutes until done (top is dry to touch).
Allow the cheesecake to cool and then top it with canned cherry pie filling.
Spread whipped topping over the cherry pie filling.
I love this Cherry Cheesecake Dessert recipe because it is easy to make and since it is in a 9×13 inch pan, it can serve a lot of people. Of course this recipe can be made any time of the year but the red cherry pie filling is perfect for Christmas!
- 12 double graham crackers
- 1/4 cup melted butter
- 1/2 cup sugar
- 2 8 oz packages cream cheese - softened
- 4 eggs beaten
- 1 cup sugar
- 1 teaspoon vanilla
- 1 can cherry pie filling
- 8 oz tub Cool Whip
Crush double graham crackers.
Add melted butter and sugar.
Press into 9x13 inch pan.
Cream together cream cheese.
Add beaten eggs, sugar and vanilla.
Pour over crust and bake at 375 degrees for 20 or more minutes until done (top is dry to touch).
Cool and top with cherry pie filling and Cool Whip.