A sugar cookie crust, a thick cheesecake filling and cherries galore on top! A perfect dessert…that is, once you add some whipped cream of course!!! Try this cherry cheesecake soon! Thanks to the sugar cookie crust, this dessert comes together rather easily! The filling is simple, too! Just be sure to bring your cream cheese to room temp first for easier blending!
Cherry Cheesecake
Adapted From Oh, Bite It! Love her blog-check it out!!!!
Sugar Cookie Cherry Cheesecake
Ingredients
The Crust:
- 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
- The Filling:
- 4-8oz. blocks of Cream Cheese..softened
- 4 Eggs
- 1 tablespoon Vanilla Extract
- 1 cup Granulated Sugar
- 1 can cherry pie filling for the topping
Instructions
- Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
- Let cool.
- Meanwhile, beat cream cheese and sugar.
- Add vanilla and one egg at a time, beating well.
- Pour into crust.
- Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
- Chill overnight in fridge and top with canned cherry pie filling.
- Mmmmmmm!
Jackie says
Does the cookie dough go on just the bottom or on the sides too?
danielle says
just bottom 🙂
Bonnie says
Ive had it in for an hour and the top is getting to brown..is it done??
danielle says
That is pretty quick-is it reallllly wiggly still? If so just lay some foil loosely on top. Hard to say without seeing it myself.
Bonnie says
yes it is still fairly wiggly..I just covered with foil because it was beginning to burn 🙁
Pamelia says
Some ovens have a temp difference. Mine for instance bakes about 10 to 15 degrees hotter so I adjust the temp down. I see you covered it with foil and that’s a good idea. Try turning your oven down a bit.
Denise Gotch says
Calibrate your oven..
Cookie says
I see you said you only use the cookie dough for the bottom; my question is did you put anything around the sides?
Thank you
danielle says
The crust goes on the bottom and nothing around the sides.
Renee says
When I made my cheesecake I made the MISTAKE of putting sugar cookie dough on sides…….not a good idea>>>>
Nicole says
Oh no what happened? I have one in the oven and put some of the dough on the sides (about 3/4 in up). Now I’m scared!
Shirley Weed says
I bough regular cookie is that going to work ?????
regina thrasher says
nksHi….doesnt the crust burn? It just seems like its in the oven for a long time,…..almost100 min? Just checking because i too am not a fan of graham cracker crust, I make a cheesecake almost identical to this but I use 3 cr,. cheese and 16 oz sour cream. But I;m gonna try this, but please let me know how it keeps from burning …the crust i mean… thanks!!
Craig says
You can substitute chocolate graham crackers or ginger snaps for the crust.
nancy Watson says
Or you can use ready made pound cake and press in bottom of tin…do not have to bake it first either.
William says
I always put a pan of water at the bottom of the oven and that prevents it from sinking in the middle and burning.
paradise says
My cookie dough burns at the bottom my oven gets extremely hot how would I stop my dough from burning?
Debbie says
my mom used to wrap wet strips of old towels around her cake pans to keep the edges from over cooking. Perhaps a piece of wet towel under your spring for would keep the bottom from burning??
D. says
Lay a piece of tin foil on the bottom rack of your oven. Leave it there always. It keeps anything you cook from getting too brown or burning on the bottom.
Sam says
I live in Australia we dont have the cookie dough…what else could i use
Hugs & Cookies xoxo says
You could make homemade cookie dough!
mindy says
Can u tell me if u grease or spray the pan
chris says
i have one question i turn this cheesecake upside down from pan after it is done right? i know silly question but i had to ask….
Hugs & Cookies xoxo says
no you do not flip it at all 🙂
gail says
does this cheesecake need to baked in a water bath tin thanks
sherry says
I always use a water bath and my cheesecakes come out beautifully.
Janet says
This is being shared on facebook, so I had to visit your site. I hope I can make it soon, I wonder about the 1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces – I’m not certain what this product is … mini cookie dough? I understand sugar cookie dough for making cookies, yet mini cookie dough pieces is throwing me??? Help.
danielle says
mini cookies is just one product pillsbury makes
Mattie says
This looks good can you please tell me is the crust along the side or is that just the browning of the cream cheese .
danielle says
the cookie is just on the bottom 🙂
danielle says
just bottom
Linda Atwater Saylor says
I wish I had read all this before I made it. I put it up the sides and wondered what I was going to do since it broke away from the bottom. I’m just making it so I’m glad the sides aren’t important at this point.
ANNIE BONNIVILLE says
i’m very glad you told us about putting the dough in the bottom of the pan only and none around the sides. thanks a lot god bless.
Desiree Hendricks says
Can you use any pie filling, like strawberry, blueberry?
Kelly says
Absolutely 🙂
Mary. says
If you’re using blueberry pie filling, can you make this cheesecake, for patiotic holidays, too?
danielle says
sure!
Missy says
This looks great! Going to try it with a graham cracker crust!
Sharon says
So funny that you want to try it with a graham cracker crust. I saw the recipe and thought, ‘Hurray, a cheesecake with no graham cracker crust!’ I’m not a fan as you can tell. Have a great day!
RosaLea says
Another good crust to try with this recipe would b a crushed Oreo crust. I’ve used it on other cheesecake recipes…always a hit.
danielle says
Love oreo crusts!
Jane C. says
Chocolate chex crust good for those with gluten intolerance.
Stacey Orosco says
How do you make the Oreo crust? Do I just crush the oreo’s and put them in the bottom and bake?
sande mott says
I love crushing Nilla wafers and making them into a crust instead of graham cracker crusts… just yum!
Sharonda says
Try the vanilla Oreo cookies they make a great tasting crust
Dee says
Just trying this tonight and so happy not graham crackers (cardboard taste to me) lol we also have used vanilla wafers as a crust and crushed nuts as well. Happy to try this new option…
Jane Watkins says
I substitute vanilla wafers for the graham crackers… Love the taste of the vanilla wafers over the other hands down.
Krissy says
I’ve had extra battery and run out of graham crackers before SOOOOOOOOOOOOOOOOOO I ended up making an experimental crust with Honey Nut Cheerios and it was awesome. Everyone loved it better than the one with graham crackers. So now I’m excited to try it out with the sugar cookie crust. I love experimenting with different crusts
Krissy says
*batter (sometimes I hate that predictive text)
Nikki says
How do u make a crust from cereal?
Joan says
I make mine with yellow cake mix
John says
Just curious first time I have seen a cheesecake not baked in a water bath…which is usually my downfall (the water always seeps in ) so I will try this one.
Anna says
Place the 8″ spring pan in a 9″ or larger cake pan (no water) place the cake pan in a deep cookie sheet with water in it. This will keep water out of the bottom of the cheesecake. I use to use layers of aluminum foil but water still managed to seep in and not to mention all the wasted aluminum foil.
Pastor Holley.. says
Thanks for sharing what a great tip. I never made a baked cheese cake B 4
Lorraine Mc!aughlin says
To prevent the water from seeping in the pan use aluminum foil around the bottom & up the sides of the pan.
freddie says
John, you can use a cookie sheet on the oven shelf under the cheesecake pan itself. The concept is the exact same and you will not have to worry about any water getting into your pan.
Kathryn says
I’ve been making cheesecakes for 50 years and have never used a water bath. Just put in oven and bake.
louise says
I have never used a water bath either , was wondering what they were talking about, lol
Brent Wambold says
It bakes it more evenly and keeps the top of the filling from cracking.
Joan says
I have never used a water bath either
Rajeana says
Place foil around the pan and still use the water bath! it works great
sherry says
john, try wrapping ur springform pan with foil before baking it.
jason a says
I have never heard of the water bath part. But instead of the foil try a “turkey roasting bag “?
1) add cheesecake to spring form pan
2) place pan in turkey roasting bag
3) raise bag half way up side of spring form pan, tie a knot in to bag to keep from sliding down
4) then place on cookie pan
5) fill bottom of pan with water and bake cheesecake as directed.
joann says
Wrap tin foil around the pan to keep the water from getting in the cake
Christine Moisant says
Easy to make perfect recept.
deana fuller says
I WNT TO MAKE A CHOCKLATE CHEESE CAKE HEIP ME!
THANK YOU!
sherry says
deana, melt about 6 oz. of chocolate in microwave and add it to the cheese cake filling right before baking.
Wendolyn Durley says
If you want to find out on anything, Google it,, it will take u where ever u want to know.. I Google everything if I am not sure
.
elishma farquharson says
not to take away from the recipe but I really want to try this with sandies cookies
danielle says
YUM
Gloria says
Oh this looks so good ..have to try it. The idea of using sandies cookies sounds good too. Love sandies cookies too. Will try it the sugar cookie way first.
Carol Zembry says
That sounds delicious!
lor says
Ive used sandie’s tastes great
Chrissy says
What about using no bake cheesecake filling?
jennifer honaker says
this maybe a silly question, but do you grease the bottom,and /or sides of the spring form? thanks!
danielle says
nope 🙂
TeriLeigh Grimes says
this I know is a really silly question but I am just learning how to bake sweets…Do you take it out the pan before you cool overnight.
danielle says
leave it in 🙂
Bim says
I’m in Australia so I don’t know what the sugar cookie dough could be replaced with. I have not seen such a product here down under.
Thanks,Bim
Patti Flynn says
If you don’t have ready made Sugar Cookie Dough, you should just use a Graham Cracker Crust instead. Cheesecake is typically made with Graham Cracker Crust anyway. If you can’t buy that already made, you can make it by crushing up graham crackers and using 1 TBSP of butter to press into the bottom of the pan.
Cheryl Clair says
If she can’t get Sugar Cookie Dough in Oz, she probably can’t get graham crackers either. Y’all don’t understand about living in any part of the U.K. or Ireland. I live in Ireland and the only way to get graham crackers is through an on line American food store. And it’s expensive. Bim, use digestive biscuits; they taste pretty much like graham crackers. Just bash them or put them in a food processor with melted butter.
Lynn says
Bim, you can use, crushed short bread cookies, with about a tablespoon of butter.
PATRICIA KIRBY says
EXPENSIVE ?? GRAHAM CRACKERS ARE ONE OF THE CHEAPEST COOKIES ON THE MARKET HERE ~ CANT YOU HAVE SOMEONE FRIEND YOU & LET THEM SEND YOU SOME
THREW THE MAIL ???
Darlene says
If you have to use a graham cracker crust add some ground cinnamon to them to add flavor.
Tena says
If the country doesn’t have ready made cookie dough, couldn’t they just make a quarter to a half batch homemade sugar cookie dough and use that in place of store bought?
Deb says
Why not just make a batch of sugar cookie dough? Heres a recipe for the dough:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Ruthann says
Look up sugar cookie recipe and make that and use it. Same thing you just make it instead of buying it. OK hope that helps dear.
Mike says
Do you have to use a spring form pan?
Erika says
Yes! Must use a springform pan!
Wendy says
So I just put this luscious masterpiece in the oven. I didn’t have a spring form pan but I used an angel food cake pan. I loosened the sugar cookie crust prior to placing the filling in to aid in getting the whole thing out when it’s done. Say a prayer….and hopefully after chilling all night we’ll have a church dessert delight!
caroline says
I’m curious how did u get it out of the angel food pan
.. I’m guessing turning it upside down wouldn’t work at all for this
danielle says
It’s a springform pan, not angel food
Whitney says
The comment she’s replying to says she used angel food cake pan because she didn’t have a springform. Geez. Read.
Erika says
Wendy said angel food pan.
Janet says
How far ahead can this be made?? It looks so good, but we are going away so I would need to make it a couple of days ahead of actually eating it. I’d need to make it on Thursday…but not serve it until Sunday! Is that too long? would the cheese cake get tough or rubbery? could I just keep the cheese cake itself in the springform pan in the fridge, covered in plastic wrap until Sunday and add the cherries that day? or store it in tupperware in fridge? If anyone could answer that has made this ahead of when actually needed, that would be great!
connie w says
Try freezing?
Claudia says
Cheesecake normally gains flavor as it ages so a couple of days should have it at peak flavor. 🙂
B.White says
Yes, you can freeze it. It does keep well for a few days….actually longer but just to be safe, for guests, try to serve it is a day or two if you don’t freeze it.
Crust: my favorite is chocolate graham crackers. It is mixed with sugar and butter, chilled in frig before filling with cheese filling. Baked at a low temp without water. Perfect everytime.
Erika says
You cannot use an angel food pan. You have to use a spring form pan, because that is the only way you can remove a cheese cake from a pan.. How will you get the cheese cake out of your angel food pan? No way to do it!
Good Luck! I would love to hear how you did it!
Denise says
I have it in oven now and it looks incredible
danielle says
oooh! how was it?
Melinda says
Does the cheesecake have to stay refrigerated
danielle says
yes
Lynelle says
I’d love to be able to PIN this recipe to my Pinterest page. Do you have a link for that?
danielle says
If you hold your mouse over the photo a pin it link pops up 🙂
LOVE says
I ONLY HAVE A 10 IN PAN IS THAT OK ?
danielle says
it will change the baking time and final look 🙂 but will taste good!
Michelle says
When do you put the pie filling on it? Before chilling in refrigerator or after?
danielle says
After it is chilled 🙂
amanda says
does it have to be a springform pan ?
danielle says
YES
Emily says
I just made rhis and it looks wonderful. I do have one qurstion…..is it suppose to go down some afyervtaken out of the oven? It didnt fall or anything like that, ots just not as puffy and high as when i took it out the oven. Cant wait to dig in tomorrow afyer dinner.
danielle says
mine goes down too!
Nykki says
So just to make sure. We do not have to put it in a dish of water when we make it correct? I didn’t see that on the directions. Thanks.
danielle says
correct
Ronnie Young says
No cake mix or anything just the cookie dough and just add everything else on top of the cookie dough?
Rosie says
when do you take it out of pan?
danielle says
before serving
Marjorie says
Making this now, and it smells divine. When do you remove the the cake from the pan? After it chills overnight in the fridge, or when it cools before you put it in the fridge?
danielle says
I remove it right before serving.
Shannon says
Just curious if you have ever tried experimenting with adding fruit to the cheesecake itself? My Mother-n-law used to make my husband a cheesecake with pineapple in the bottom. To save my life I cannot duplicate her recipe.
danielle says
sounds great but i have not tried
Jacob says
pulled out of oven just now. wondering if yours had cracks in it?
danielle says
I did!!! But the fruit covers it. shhhhhhhh, won’t tell if you don’t!
Aeiaha says
How do you keep the sugar cookie crust from burning on the bottom when you put it back in the oven for the filling to bake for 75-90 mins??
danielle says
The filling on top prevents burning
lita marie says
Good Morning.. Do you think I can cut the recipe in Half and make them in a cup cake tin?? thanks
candice dye says
Hi I am going to make this cheesecake tonight and my only question is one direction states 2 tablespoons vanilla and this one states 1 table spoon…how many 1 or 2? Thanks so much 🙂
candice dye says
I just used 1 and it turned out great 🙂
shantae says
Just tried this I hope it taste as good as it smells waiting for it to cool first time making it from scratch usually by or do the no bake thanks for sharing
nichole says
I have a 10 in springform pan. What would the adapted measurements be?
Megan says
Nabisco makes a shortbread crust as well, that is so good. That is what I always use instead of graham cracker crust
Ethel says
Will definitely be trying this, and I usually sprinkle cinnamon on top before baking . It sounds like the NYcheesecake that I bake
chelsie says
I made this last week except i used a 9″ instead of a 8″ and strawberry instead of cherry. It came out great only a little thinner due to the different pan size. No cracks and everyone who tried it Said it was amazing… so today i made it again exactly the same but this time with a classic Graham cracker crust pressed on the bottom instead of sugar cookie dough and wait for it…….. i added a 8 oz can of pure Pumpkin (not the pie mix) and some nutmeg and cinnamon (not a ton but quite a bit to get the desired flavor) and i is the absolute best pumpkin cheesecake i have ever tasted in my life. I garnished it with caramel drizzle and a dollop of whipped cream. The pumpkin flavor wasn’t extremely overpowering of the cheesecake flavor so if you are gonna try this and love pumpkin flavor i would recommend adding maybe 4 more ounces of pumpkin. And again i used the 9″ springform pan, 325 degrees for about 70 (checking it at 50 minutes)
danielle says
wow!!! sounds fabulous chelsie!!
patti says
where can you buy 8 inch pan I only see 9??? thanks
Barbara says
I made this last week. With baking the cookie for 15 min then putting the filling on the cookie then baking for another 75 to 90 min, the cookie got REALLY HARD. It was very hard to cut. It broke into pieces(the crust) when I cut it. Any suggestions as to prevent it from getting hard? This was an outstanding cheesecake!!!! This was the first time I had made a homemade cheesecake. Will be making it again!!! Should I not bake the cookie for 15 min first?
danielle says
Since all ovens run differently, maybe underbake the cookie part a bit-take a few mins off the baking time and hopefully it will help!
Barbara says
Thanks will give it a try.
Kassi zachary says
I don’t own a springform pan not know anyone that has one but I’m dying to make this! Are there any suggestions, or does anyone have advice on what I am do differently to prepare this with close results? Thanks
angela says
I just bought a set of 3….an 8″,9″,10″ pans on http://www.amazon.Com for 15bux
Hugs & Cookies xoxo says
awesome!
Charde says
Where can I find the 8 inch springform pan???. I keep finding only 9 inch?? Does it make a difference??
Damon says
Have you tried walmart or a dollar store?
Joanie says
Walmart sells springform pans in a set of 3: 8″, 9″, and 10″ for a minimal price. I love the set I bought there and use them all the time.
Emmett Grzegorczyk says
Can I get someone to make one of these for me ? It’s my wife’s Birthday on Oct 27th, this is her favorite ! She would be so surprised ! 🙂 🙂 🙂 I will surely pay for it, it’s just that I’m not to good in the kitchen 🙁 I would so appreciate it with a tip 🙂
My e mail is [email protected] or I can give you my number. I’m in the downriver area in Mi, Thank You
Brandy says
Is it necessary to cool over night or can this be eaten the same day it’s made as long as it is cooled off?
Debbie says
Put Miya cookie dough up sides and of course, most fell to the bottom so after 15 minutes was still pretty gooey. Took it ou and used a rubber spatula to prt it back up the side and baked 10 more minutes.
Make your own cherry pie filling! The canned stuff is way too sugary with few cherries.
Use canned SOUR cherries. Drain them. Combine sugar and cornstarch, slowly add the cherry juice and stir. Then thicken on stove top. After thick and bubbly remove from stove, add cherries, butter and almond extract. DO NOT ADD cherries while cooking the juice/sugar/cornstarch or they turn to mush!
2 cans SOUR cherries, drained-save juice
3/4 cup sugar, more if you like it sweeter
1-1/2 T cornstarch
1 T butter
1 teaspoon almond extract
candace says
just made this but used sweetner instead of sugar cause im not suppose to eat sugar and its wonderful whole family loved it
patti says
patti how much sweetner did you use?? and what kind?? thanks
Bright Eyes says
My cookie dough is not rising all the way? What am I doing wrong?
danielle says
It is not supposed to rise up the sides. the cheesecake will be over it
Bright Eyes says
Thanks. I panicked and took it out. I’ll try it again
Kashia Ward says
I am making this tonight!!! I can’t wait
Jessie says
Does anybody now the ingredient measurements to half the filling? I
amy says
Do you have to use a sprinform pan
danielle says
Yes I’d say s for this.
Ashley Koester says
Ok…I have never used a springform pan before. I have two of them but never bothered with them. ACKKKKKK, it leaks!!! Nobody told me that, lol House stinks and full of smoke!! hahahah I hope this turns out good!!!
danielle says
Hmmm, maybe it doesn’t have a good seal? I own some that leak and some that don’t. If it leaks, wrap bottom in foil.
Erika says
This is why you should bake it by putting it in a cookie or jellyroll pan with water in it. Or wrap the bottom in tin foil.
kourtney says
How do you use a springform pan i have never used one do you have to use water or something an how do you remove the cheesecake from the pan
Angela Harris says
How does the dip in the cake form for the filling? Does it happen as it bakes?
danielle says
yup
Shay says
What size pan do u use beause it looks super thick
danielle says
8 INCH
janice says
could this be also made in a 9 x 13
danielle says
never tried-that could be tricky
B.White says
I don’t know why it can’t be made in a 9 x 13 pan. Try to figure the square inches and compare to a spring form pan. Adjust the recipe accordingly. Use parchment paper to line the bottom and sides to remove it from the pan.
Amesheal says
I made it turn out great… I used the 10.25in springform pan it worked perfect!
danielle says
awesome!!
cricket says
Just put this baby in the oven to take to a Thanksgiving dinner tomorrow! Instead of putting the topping directly on the cheesecake (I know cherry isn’t for everyone), I’m using little ramekins to serve 4 different toppings in, so people can spoon out whichever they want to put on their own slice. The toppings I’m using are Duncan Hines raspberry & cherry pie fillings, along with caramel & chocolate sauces. We’ll see how this goes! 🙂
Lorri says
Sounds yummy with all the choices for toppings. I’ve not used a cheesecake recipe without lemon juice!! And this is my first try with a spring form pan! Wish me luck!
Tiffany says
I can only find a 9″ pan. Could I use that one? Are there any adjustments that need to be made to the recipe if I do? Thanks so much looks great!
tennille says
Making it now for tomorrow hope turns out right
tennille says
Making now cant wait
Sandy says
Just took mine out of oven. This is the first time we made a cheesecake. It smells wonderful and can’t wait to eat it. Used a 9 inch pan and cooked it about 80 minutes. Husband requested this for thanksgiving after seeing recipe on Facebook. Good choice.
Jamie says
Does this recipe work in a regular 8 inch pie pan?
Reaya says
I wanted to try it with snickerdoodle cookie dough on the bottom with strawberry filling, but the store only had sugar. I am using strawberry filling instead of cherry with sugar cookie bottom. Hope it turns out great!!!
Katie says
I forgot to let the cookie dough cool before I put the filling on. Will the cake be ok!
danielle says
should have been ok-was it???? Or did it weight it down?
tiffany says
I just did the same thing and the cookie dough went up the sides and possibly mixed in. It’s in the oven now, how did yours turn out?
Bridget Thompson says
What is a springform pan?
Mike says
so a water bath is not necessary? do you butter the springform pan or grease to keep from sticking? thanks
Barrie says
How would adding sour cream make a difference? If so, how much should I add. Or, is it better to leave it alone? It looks delicious. I want to make it tomorrow.
Nita says
So my question is the filling will go up the side of the pan only n will brown correct. And the cookie dough stays on the bottom?
Nita Harrison says
So if im correct the filling goes up the side of the pan n will brown, n cookie dough stays on bottom, do u spread it evenly across the bottom of the pan n how thick should the dough be at thw bottom.
danielle says
yes, spread it evenly just on bottom
K Frazier says
I made this just now the only problem was mines cracked on the top (awww man) its currently cooling and I will add the cherries tomorrow and give it a taste test 🙂
danielle says
Don’t worry-the cherries will cover the crack!!!
fitchable says
I’ve been making cheesecakes for at least 30 years and the cracking is due to ovens drying the air. My fix is a 9X13 pan filled with water on the rack under the springform pan, voila no more cracks. Good luck all!
Tara McKeever says
I don’t have a spring form pan… what else can I use????
kim says
Is this cheesecake supposed to be solid when it comes out of the oven. Mine has been in for 90 minutes but it’s still wiggly.
danielle says
center only should be wiggly
Casey says
I made this for Christmas dinner….wasn’t a roll of sugar cookie dough in this whole town. The local grocer had 2 rolls of peppermint sugar cookie dough. so, I figured ’tis the season!! Haven’t made it to dessert yet, but surely it will be awesome!
Casey says
Made this for Christmas dessert. There wasn’t a roll of sugar cookie dough in this whole town…but the local grocer had 2 rolls of peppermint sugar cookie dough, so thats what I am used. I figured, ’tis the season!! Haven’t made it to dessert yet, but surely it will be awesome.
Mandi says
Glad I decided to use a 9in spring form for this…..idk how u got it all to fit in an 8!
MATTIE says
all I have is a 9″ Spring Pan can I use that? or do I have to increase the Ingredients.
geri says
i want to make this today but realized i only have 3 cr cheese is there something i can use to replace the 4th cr cheese its bitter cold and snowed so im stuck inside thanks for any help. Stay warm
sade says
My cookie crust was hard to cut did I leave the cookie in too long the first time?
Angela says
I, going to try this for my husband for Valentine I hope it works lol
Sue Koslovsky says
I am anxious to try this!
Ignacio says
one of my lady friend already e mail this chessecake recipe..and want me to bake it for her and my other lady friend..since they all love when i make a chessecake…
Ken says
Can you make these in the mini springform pans and what would you say cooking time would be. these look so delicious and thank you for your reply.
josephine williams says
I would love to make that cheese cake but I have an electric stove which I hate will my cheese cake still come out fine putting it on the degree it suppose to be on please let me know.
prenia says
OK me and my daughter are about to try this. I’m so excited but question. Will my cake rise like the Pict?
Hugs & Cookies xoxo says
How’d it come out?
Teri says
I saw that someone asked if they could use a cupcake pan to make mini versions. I don’t think anyone answered, but is it possible? I’d like to make this for my fiances birthday next week and surprise him at work with it. If it were individual mini cheesecakes it be so much easier!! If it can be done what type of pan should be used and are the ingredients /directions still the same?
Cindy says
I made this and my husband LOVED it , very easy to make , I m getting ready to make it again !!!! Thank you , this is the best Cheese Cake Ever !
Hugs & Cookies xoxo says
woo hoo!!!!!
Jeannie says
My cheesecakes have always come out just fine and everyone requests them. However, how do we get that height? I use a Philly Cream Cheese recipe from a book they put out. The only difference in the recipe is 3TBS of flour. Is that holding my cake down? Thanks!
Jeannie says
OH! …..and sour cream :/ Sorry I forgot!
wendy says
I made this cake last year. Picture perfect, delicious. Will be making it for my family again. They just loved it. It will be part of my Holiday Tradition. Just follow directions above and you won’t Believe your eyes or pallet.
Hugs & Cookies xoxo says
yay!! glad it was such a hit!!!
wendy says
try it you’ll love it.
Heather says
Hi I never made any cake or pie before but I wanted to try it and give it to my mother for a just-because gift. However I didn’t know there was any difference between a Springform Pan and a regular pan. I ended up making it in a 8″ glass pie pan. What an idiot I was! The crust itself filled to the top of this pan leaving no room for the batter or cherries. My boyfriend went out then to get a Springform pan and when I tried to transfer it to that pan the crust totally crumbled apart and did not go up the sides of the pan. I put that crust on the bottom anyway, then I could fit all the batter in it, cooked it for about an hour, and it looked good. I chilled it overnight and just put the cherries on this morning. I think it would be perfect if the crust wasn’t all crumbled up on the bottom and if it actually went up the sides. Oh well, it shows what a novice I am!
Hugs & Cookies xoxo says
Cute story! Thanks for sharing!!!!
Libby Deiger says
Do I need to spray the bottom of the pan before I put the cookie dough in so it doesn’t stick?
tonnette says
Is there anyway to salvage if you put cookie dough on the sides?
Laura says
Made this a few weeks ago and brought it to work..what a hit! Loved it! Making it now for xmas party. Thank you!
Hugs & Cookies xoxo says
yay!!!
Emily says
I’ve made this twice now and both times the top puffs out of the top of the Pan and breaks, instead of dipping down in the middle like this picture shows. The one I made today is still jiggly and brown on to but I’ve baked it for close to two hours. Any ideas?
Sheila says
Do I leave it in the pan over night to cool or take it out of the pan before putting it in the frig.
Hugs & Cookies xoxo says
leave it in the pan 🙂
Rachel says
Made this last night and it was excellent.
Hugs & Cookies xoxo says
Yay!!!!
Linda Hoelter says
To print this recipe it is printing 69 pages. All I need is the recipe.
Hugs & Cookies xoxo says
Just click the printer friendly box.
Dale Clukey says
I am not a cook. However, last weekend I made a great Hummingbird Cake. So, I thought I might try this for my second adventure THIS weekend (1/22/2016). Wish me luck!
Sherry says
I have made this cheesecake again and again. I have made it full-sized, but now, I half the recipe and make in a 6″ springtime pan. I’ve used snickerdoodle cookie dough when the grocer was out of sugar cookie dough. I’ve used strawberry pie filling instead of cherry. No matter, it turns out great every time. It’s the easiest cheesecake I’ve ever made. Thanks for sharing.
Hugs & Cookies xoxo says
so glad u love it!!!
Sherry says
I’ve made this cheesecake again and again. I’ve made it full-sized, but now, I halve the recipe and make it in a 6″ springform pan. I’ve used snickerdoodle cookie dough when the grocer was out of sugar cookie dough. I’ve used strawberry pie filling instead of the cherry. It’s good every time. And, it’s the easiest cheesecake I’ve ever made. Thanks for sharing.
Hugs & Cookies xoxo says
so glad!!!
Thommygirl says
I tried this recipe and my crust baked for waaay too long. it was so hard it was barely edible. I will try this recipe again this weekend but without baking the crust first.
Hugs & Cookies xoxo says
I wonder why it was so hard. Hmmmm
Michelle says
Do I have to let sit overnight I’m not sure I can wait till tomorrow to eat it?
Warren buffett quotes says
I made this it was absolutely delicious!! Very rich but awesome.
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Darlene Foster says
This cheesecake was awesome! The sugar cookie crust made it super easy. I have bake many cheesecakes and my husband and son said this was definitely the best!! The only thing different that I did was to bake it in a water bath. I don’t know that it was really necessary. Thanks for the great recipe!!
Michelle says
Could you substitute 1 cup truvia for 1 cup of sugar?
Hugs & Cookies xoxo says
I have never used truvia so I am not sure.
Roxanne Baer says
I’d like to make this for my diabetic brother-in-law. Can I substitue low fat cream cheese? I know I can use the low sugar pie filing. I’m not fond of graham cracker crumb crust so I can’t wait to try the sugar cookie crust.
Jan M. Gomez says
This recipe is amazing! The best cheesecake I’ve had and I’m very picky ????. My mom has made it several times and I’m about to attempt it myself now. FYI she bakes the sugar cookie for less time so it doesn’t burn. Thank you for sharing this recipe!
Lynn says
How long would this last in fridge? Need toake a few days in advance
Hugs & Cookies xoxo says
1-2 days
Kendra smith says
I want to ask so you make a cheesecake in there and put the filling in cookies I’m not getting the feeling the cake part I need to know how to do the cake part can you show me or tell me how to do that So how do I make the cake and I had to make the feeling and do the cookie part but I’m not understanding the cake part so can you please tell me more how to do this thank you
Tena says
Kendra if I am understanding this correctly, you don’t understand how the cheesecake works? The crust, which for this recipe is the sugar cookie dough, is the part that gets pressed to the edges of the springform pan just on the bottom of the pan and gets baked for 15 minutes at an oven temp of 350 degrees (180 degrees celsius). Cool in the pan after it comes out of the oven.
The cake part is the filling, which is; 4 (8 ounce blocks) of room temp (softened) cream cheese, 4 eggs,1 tablespoon of vanilla extract, 1 cup of white granulated sugar. For this you lower the oven temp to 325 degrees (170 degrees celsius). After the crust is cool you beat the cream cheese and sugar then add the vanilla then add one egg at a time, beating well after each egg. After the last egg has been beaten well. Pour this batter over the top of the crust. Put this in the oven and bake it for 75 -90 minutes until cooked through, if the top starts to brown too much place a sheet of aluminum foil lightly on top and continue to bake until the cake is nice and golden brown and no longer wiggles. Take it out of the oven and allow to cool to room temp. Keeping it in the pan, cover it loosely with plastic wrap or foil place in the refrigerator for over night. Then just before serving pour the can of cherry pie filling (or any other flavor pie filling) into the center of the cheesecake. The reason it’s not just called a cake is because the main ingredient is the cream cheese and there is no flour in the recipe, therefore, it’s called cheesecake. I hope this helps. :o) Hugs
Shaunia says
I also put sour cream on top of my cheesecakes when I take the finished product out of the over and it is yummy. Then add the fruit filling on top when ready to serve. My daughter just sent this to me so I guess that’s a hint to make this! Thanks for the recipe.
Trish says
Tena, what a great explanation. Kudos!!!
June Broom says
Do you spray oil on your spring pan sides before you cook the cheese cake? I have never used a spring pan before.
Hugs & Cookies xoxo says
no 🙂