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You are here: Home / Dessert / Cheesecake / Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

June 13, 2014 by Hugs & Cookies xoxo 274 Comments

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Sugar Cookie Cheesecake

This recipe is outrageous bringing your average cake to a new level. A sugar cookie crust, a thick cheesecake filling and cherries galore (Can also try it with blueberries or raspberries) on top! A perfect dessert…that is, once you add some whipped cream of course! You can whip some up right in your mixer bowl. Thanks to the sugar cookie crust, this dessert comes together rather easily! All you have to do is beat up the creamy cheesecake filling. This batter is delicious with minimal prep time. The filling is simple, too! It smells divine while cooling on your wire rack. This cake should be stored in the refrigerator with plastic wrap or foil but be sure to bring it to room temperature before serving. You may also love Chocolate Chip Cheesecake Croissant French Toast Casserole or sugar cookie cheesecake bars. If you love to bake cheesecakes, this is a must try and of course the calories don’t count because it is fruit filled! If you make this, please tag me on Instagram or Facebook!

sugar cookie cheesecakesugar cookie cheesecakesugar cookie cheesecakesugar cookie cheesecakesugar cookie cheesecake

Cherry Cheesecake

Adapted From Oh, Bite It! Love her blog-check it out!!!!

 

Print
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
  1. Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
  2. Let cool.
  3. Meanwhile, beat cream cheese and sugar.
  4. Add vanilla and one egg at a time, beating well.
  5. Pour into crust.
  6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
  7. Chill overnight in fridge and top with canned cherry pie filling.
  8. Mmmmmmm!
3.2.2807

sugar cookie cheesecake

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Filed Under: Cheesecake, Dessert Tagged With: pillsbury

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Jackie says

    June 15, 2014 at 5:22 pm

    Does the cookie dough go on just the bottom or on the sides too?

    Reply
    • danielle says

      June 15, 2014 at 9:37 pm

      just bottom 🙂

      Reply
      • Bonnie says

        September 16, 2014 at 9:58 pm

        Ive had it in for an hour and the top is getting to brown..is it done??

        Reply
        • danielle says

          September 16, 2014 at 10:00 pm

          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.

          Reply
          • Bonnie says

            September 16, 2014 at 10:08 pm

            yes it is still fairly wiggly..I just covered with foil because it was beginning to burn 🙁

        • Pamelia says

          October 26, 2015 at 10:49 pm

          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.

          Reply
        • Denise Gotch says

          January 7, 2017 at 6:15 pm

          Calibrate your oven..

          Reply
      • Cookie says

        November 8, 2014 at 9:39 pm

        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

        Reply
        • danielle says

          November 8, 2014 at 9:40 pm

          The crust goes on the bottom and nothing around the sides.

          Reply
        • Renee says

          November 4, 2015 at 8:11 pm

          When I made my cheesecake I made the MISTAKE of putting sugar cookie dough on sides…….not a good idea>>>>

          Reply
          • Nicole says

            January 21, 2016 at 10:01 am

            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

        November 14, 2014 at 6:02 am

        I bough regular cookie is that going to work ?????

        Reply
      • regina thrasher says

        November 23, 2014 at 5:02 pm

        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!!

        Reply
        • Craig says

          January 29, 2015 at 1:49 am

          You can substitute chocolate graham crackers or ginger snaps for the crust.

          Reply
          • nancy Watson says

            February 13, 2016 at 6:53 pm

            Or you can use ready made pound cake and press in bottom of tin…do not have to bake it first either.

        • William says

          December 24, 2016 at 4:53 pm

          I always put a pan of water at the bottom of the oven and that prevents it from sinking in the middle and burning.

          Reply
      • paradise says

        April 6, 2015 at 1:27 pm

        My cookie dough burns at the bottom my oven gets extremely hot how would I stop my dough from burning?

        Reply
        • Debbie says

          July 15, 2016 at 8:09 pm

          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??

          Reply
        • D. says

          October 28, 2016 at 11:50 am

          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.

          Reply
      • Sam says

        October 19, 2016 at 3:06 am

        I live in Australia we dont have the cookie dough…what else could i use

        Reply
        • Hugs & Cookies xoxo says

          October 19, 2016 at 10:31 pm

          You could make homemade cookie dough!

          Reply
      • mindy says

        November 21, 2017 at 1:56 pm

        Can u tell me if u grease or spray the pan

        Reply
    • chris says

      November 2, 2015 at 8:28 am

      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….

      Reply
      • Hugs & Cookies xoxo says

        November 2, 2015 at 8:10 pm

        no you do not flip it at all 🙂

        Reply
    • gail says

      April 9, 2016 at 4:16 pm

      does this cheesecake need to baked in a water bath tin thanks

      Reply
      • sherry says

        February 6, 2017 at 3:27 am

        I always use a water bath and my cheesecakes come out beautifully.

        Reply
  2. Janet says

    June 15, 2014 at 8:05 pm

    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.

    Reply
    • danielle says

      June 15, 2014 at 9:36 pm

      mini cookies is just one product pillsbury makes

      Reply
  3. Mattie says

    June 15, 2014 at 9:04 pm

    This looks good can you please tell me is the crust along the side or is that just the browning of the cream cheese .

    Reply
    • danielle says

      June 15, 2014 at 9:36 pm

      the cookie is just on the bottom 🙂

      Reply
  4. danielle says

    June 15, 2014 at 9:37 pm

    just bottom

    Reply
  5. Linda Atwater Saylor says

    June 19, 2014 at 5:14 pm

    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.

    Reply
    • ANNIE BONNIVILLE says

      October 15, 2014 at 11:02 pm

      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.

      Reply
  6. Desiree Hendricks says

    June 21, 2014 at 10:55 am

    Can you use any pie filling, like strawberry, blueberry?

    Reply
    • Kelly says

      July 24, 2014 at 11:10 pm

      Absolutely 🙂

      Reply
    • Mary. says

      November 20, 2014 at 12:42 pm

      If you’re using blueberry pie filling, can you make this cheesecake, for patiotic holidays, too?

      Reply
      • danielle says

        November 21, 2014 at 8:13 pm

        sure!

        Reply
  7. Missy says

    June 22, 2014 at 3:01 pm

    This looks great! Going to try it with a graham cracker crust!

    Reply
    • Sharon says

      August 28, 2014 at 4:58 pm

      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!

      Reply
      • RosaLea says

        September 13, 2014 at 9:11 am

        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.

        Reply
        • danielle says

          September 13, 2014 at 7:25 pm

          Love oreo crusts!

          Reply
          • Jane C. says

            October 24, 2014 at 8:35 pm

            Chocolate chex crust good for those with gluten intolerance.

        • Stacey Orosco says

          December 13, 2014 at 7:42 pm

          How do you make the Oreo crust? Do I just crush the oreo’s and put them in the bottom and bake?

          Reply
        • sande mott says

          January 28, 2015 at 10:53 am

          I love crushing Nilla wafers and making them into a crust instead of graham cracker crusts… just yum!

          Reply
        • Sharonda says

          January 21, 2018 at 8:32 am

          Try the vanilla Oreo cookies they make a great tasting crust

          Reply
      • Dee says

        September 17, 2014 at 4:56 pm

        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…

        Reply
      • Jane Watkins says

        October 1, 2014 at 5:35 pm

        I substitute vanilla wafers for the graham crackers… Love the taste of the vanilla wafers over the other hands down.

        Reply
    • Krissy says

      November 6, 2014 at 11:34 pm

      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

      Reply
      • Krissy says

        November 6, 2014 at 11:35 pm

        *batter (sometimes I hate that predictive text)

        Reply
      • Nikki says

        December 9, 2014 at 8:53 am

        How do u make a crust from cereal?

        Reply
    • Joan says

      January 27, 2015 at 5:06 pm

      I make mine with yellow cake mix

      Reply
  8. John says

    June 22, 2014 at 3:25 pm

    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.

    Reply
    • Anna says

      July 26, 2014 at 3:16 am

      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.

      Reply
      • Pastor Holley.. says

        October 26, 2016 at 6:17 pm

        Thanks for sharing what a great tip. I never made a baked cheese cake B 4

        Reply
    • Lorraine Mc!aughlin says

      July 26, 2014 at 10:19 am

      To prevent the water from seeping in the pan use aluminum foil around the bottom & up the sides of the pan.

      Reply
    • freddie says

      September 14, 2014 at 6:55 pm

      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.

      Reply
    • Kathryn says

      September 29, 2014 at 12:25 pm

      I’ve been making cheesecakes for 50 years and have never used a water bath. Just put in oven and bake.

      Reply
      • louise says

        January 22, 2015 at 9:00 pm

        I have never used a water bath either , was wondering what they were talking about, lol

        Reply
        • Brent Wambold says

          July 6, 2017 at 11:22 pm

          It bakes it more evenly and keeps the top of the filling from cracking.

          Reply
      • Joan says

        January 27, 2015 at 5:02 pm

        I have never used a water bath either

        Reply
    • Rajeana says

      October 8, 2014 at 12:58 pm

      Place foil around the pan and still use the water bath! it works great

      Reply
    • sherry says

      October 13, 2014 at 8:19 pm

      john, try wrapping ur springform pan with foil before baking it.

      Reply
      • jason a says

        January 27, 2015 at 5:13 pm

        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.

        Reply
    • joann says

      January 20, 2015 at 1:52 pm

      Wrap tin foil around the pan to keep the water from getting in the cake

      Reply
  9. Christine Moisant says

    June 24, 2014 at 7:04 pm

    Easy to make perfect recept.

    Reply
    • deana fuller says

      October 1, 2014 at 11:05 pm

      I WNT TO MAKE A CHOCKLATE CHEESE CAKE HEIP ME!

      THANK YOU!

      Reply
      • sherry says

        October 13, 2014 at 8:23 pm

        deana, melt about 6 oz. of chocolate in microwave and add it to the cheese cake filling right before baking.

        Reply
      • Wendolyn Durley says

        February 6, 2015 at 5:14 pm

        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
        .

        Reply
  10. elishma farquharson says

    June 26, 2014 at 9:11 pm

    not to take away from the recipe but I really want to try this with sandies cookies

    Reply
    • danielle says

      June 26, 2014 at 9:29 pm

      YUM

      Reply
    • Gloria says

      October 14, 2014 at 9:10 pm

      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.

      Reply
    • Carol Zembry says

      February 7, 2015 at 3:05 am

      That sounds delicious!

      Reply
    • lor says

      February 17, 2015 at 2:56 pm

      Ive used sandie’s tastes great

      Reply
  11. Chrissy says

    July 2, 2014 at 12:14 am

    What about using no bake cheesecake filling?

    Reply
  12. jennifer honaker says

    July 6, 2014 at 6:29 pm

    this maybe a silly question, but do you grease the bottom,and /or sides of the spring form? thanks!

    Reply
    • danielle says

      July 7, 2014 at 11:16 pm

      nope 🙂

      Reply
      • TeriLeigh Grimes says

        October 30, 2014 at 11:37 pm

        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.

        Reply
        • danielle says

          November 1, 2014 at 3:48 pm

          leave it in 🙂

          Reply
  13. Bim says

    July 11, 2014 at 10:26 pm

    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

    Reply
    • Patti Flynn says

      July 23, 2014 at 9:19 pm

      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.

      Reply
      • Cheryl Clair says

        September 18, 2014 at 6:42 pm

        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.

        Reply
        • Lynn says

          October 6, 2014 at 5:16 am

          Bim, you can use, crushed short bread cookies, with about a tablespoon of butter.

          Reply
        • PATRICIA KIRBY says

          December 8, 2014 at 8:16 pm

          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 ???

          Reply
      • Darlene says

        October 3, 2014 at 12:31 pm

        If you have to use a graham cracker crust add some ground cinnamon to them to add flavor.

        Reply
      • Tena says

        October 5, 2014 at 8:00 pm

        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?

        Reply
    • Deb says

      September 22, 2014 at 1:41 am

      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

      Reply
    • Ruthann says

      September 29, 2014 at 2:27 pm

      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.

      Reply
  14. Mike says

    July 25, 2014 at 4:06 pm

    Do you have to use a spring form pan?

    Reply
    • Erika says

      October 4, 2015 at 8:37 pm

      Yes! Must use a springform pan!

      Reply
  15. Wendy says

    July 26, 2014 at 5:44 pm

    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!

    Reply
    • caroline says

      August 3, 2014 at 8:43 pm

      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

      Reply
      • danielle says

        August 4, 2014 at 8:16 pm

        It’s a springform pan, not angel food

        Reply
        • Whitney says

          October 6, 2014 at 9:28 am

          The comment she’s replying to says she used angel food cake pan because she didn’t have a springform. Geez. Read.

          Reply
        • Erika says

          October 4, 2015 at 8:39 pm

          Wendy said angel food pan.

          Reply
  16. Janet says

    July 30, 2014 at 9:51 pm

    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!

    Reply
    • connie w says

      October 1, 2014 at 1:19 am

      Try freezing?

      Reply
    • Claudia says

      October 2, 2014 at 9:16 pm

      Cheesecake normally gains flavor as it ages so a couple of days should have it at peak flavor. 🙂

      Reply
    • B.White says

      January 28, 2015 at 12:09 am

      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.

      Reply
    • Erika says

      October 4, 2015 at 8:44 pm

      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!

      Reply
  17. Denise says

    August 8, 2014 at 6:11 pm

    I have it in oven now and it looks incredible

    Reply
    • danielle says

      August 9, 2014 at 9:35 am

      oooh! how was it?

      Reply
  18. Melinda says

    August 22, 2014 at 6:52 pm

    Does the cheesecake have to stay refrigerated

    Reply
    • danielle says

      August 22, 2014 at 11:23 pm

      yes

      Reply
  19. Lynelle says

    September 5, 2014 at 12:44 pm

    I’d love to be able to PIN this recipe to my Pinterest page. Do you have a link for that?

    Reply
    • danielle says

      September 5, 2014 at 5:32 pm

      If you hold your mouse over the photo a pin it link pops up 🙂

      Reply
  20. LOVE says

    September 11, 2014 at 11:45 pm

    I ONLY HAVE A 10 IN PAN IS THAT OK ?

    Reply
    • danielle says

      September 13, 2014 at 7:27 pm

      it will change the baking time and final look 🙂 but will taste good!

      Reply
  21. Michelle says

    September 14, 2014 at 12:07 am

    When do you put the pie filling on it? Before chilling in refrigerator or after?

    Reply
    • danielle says

      September 15, 2014 at 9:17 pm

      After it is chilled 🙂

      Reply
  22. amanda says

    September 14, 2014 at 6:50 pm

    does it have to be a springform pan ?

    Reply
    • danielle says

      September 15, 2014 at 9:16 pm

      YES

      Reply
  23. Emily says

    September 17, 2014 at 2:34 pm

    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.

    Reply
    • danielle says

      September 20, 2014 at 7:13 pm

      mine goes down too!

      Reply
  24. Nykki says

    September 19, 2014 at 3:05 pm

    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.

    Reply
    • danielle says

      September 20, 2014 at 7:12 pm

      correct

      Reply
      • Ronnie Young says

        September 22, 2014 at 5:13 pm

        No cake mix or anything just the cookie dough and just add everything else on top of the cookie dough?

        Reply
  25. Rosie says

    September 24, 2014 at 3:16 pm

    when do you take it out of pan?

    Reply
    • danielle says

      September 25, 2014 at 11:49 pm

      before serving

      Reply
  26. Marjorie says

    September 24, 2014 at 8:22 pm

    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?

    Reply
    • danielle says

      September 25, 2014 at 11:47 pm

      I remove it right before serving.

      Reply
  27. Shannon says

    September 25, 2014 at 10:41 am

    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.

    Reply
    • danielle says

      September 25, 2014 at 11:46 pm

      sounds great but i have not tried

      Reply
  28. Jacob says

    September 27, 2014 at 11:07 pm

    pulled out of oven just now. wondering if yours had cracks in it?

    Reply
    • danielle says

      September 27, 2014 at 11:09 pm

      I did!!! But the fruit covers it. shhhhhhhh, won’t tell if you don’t!

      Reply
  29. Aeiaha says

    September 28, 2014 at 10:48 am

    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??

    Reply
    • danielle says

      September 28, 2014 at 6:06 pm

      The filling on top prevents burning

      Reply
  30. lita marie says

    October 2, 2014 at 6:26 am

    Good Morning.. Do you think I can cut the recipe in Half and make them in a cup cake tin?? thanks

    Reply
  31. candice dye says

    October 3, 2014 at 4:09 pm

    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 🙂

    Reply
    • candice dye says

      October 3, 2014 at 9:02 pm

      I just used 1 and it turned out great 🙂

      Reply
  32. shantae says

    October 4, 2014 at 7:15 pm

    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

    Reply
  33. nichole says

    October 6, 2014 at 12:53 pm

    I have a 10 in springform pan. What would the adapted measurements be?

    Reply
  34. Megan says

    October 6, 2014 at 2:37 pm

    Nabisco makes a shortbread crust as well, that is so good. That is what I always use instead of graham cracker crust

    Reply
  35. Ethel says

    October 8, 2014 at 4:59 pm

    Will definitely be trying this, and I usually sprinkle cinnamon on top before baking . It sounds like the NYcheesecake that I bake

    Reply
  36. chelsie says

    October 13, 2014 at 8:36 am

    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)

    Reply
    • danielle says

      October 13, 2014 at 8:38 am

      wow!!! sounds fabulous chelsie!!

      Reply
      • patti says

        October 27, 2014 at 11:54 am

        where can you buy 8 inch pan I only see 9??? thanks

        Reply
  37. Barbara says

    October 14, 2014 at 8:56 pm

    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?

    Reply
    • danielle says

      October 14, 2014 at 8:58 pm

      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!

      Reply
      • Barbara says

        October 14, 2014 at 9:09 pm

        Thanks will give it a try.

        Reply
  38. Kassi zachary says

    October 16, 2014 at 5:54 pm

    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

    Reply
    • angela says

      March 9, 2015 at 12:20 pm

      I just bought a set of 3….an 8″,9″,10″ pans on http://www.amazon.Com for 15bux

      Reply
      • Hugs & Cookies xoxo says

        March 10, 2015 at 10:25 pm

        awesome!

        Reply
  39. Charde says

    October 16, 2014 at 5:59 pm

    Where can I find the 8 inch springform pan???. I keep finding only 9 inch?? Does it make a difference??

    Reply
    • Damon says

      October 29, 2014 at 12:01 am

      Have you tried walmart or a dollar store?

      Reply
      • Joanie says

        December 6, 2014 at 9:59 am

        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.

        Reply
  40. Emmett Grzegorczyk says

    October 16, 2014 at 6:25 pm

    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

    Reply
  41. Brandy says

    October 17, 2014 at 10:27 am

    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?

    Reply
  42. Debbie says

    October 19, 2014 at 8:51 pm

    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

    Reply
  43. candace says

    October 19, 2014 at 9:36 pm

    just made this but used sweetner instead of sugar cause im not suppose to eat sugar and its wonderful whole family loved it

    Reply
    • patti says

      October 27, 2014 at 11:44 am

      patti how much sweetner did you use?? and what kind?? thanks

      Reply
  44. Bright Eyes says

    October 21, 2014 at 8:42 pm

    My cookie dough is not rising all the way? What am I doing wrong?

    Reply
    • danielle says

      October 21, 2014 at 8:57 pm

      It is not supposed to rise up the sides. the cheesecake will be over it

      Reply
      • Bright Eyes says

        October 22, 2014 at 9:14 am

        Thanks. I panicked and took it out. I’ll try it again

        Reply
  45. Kashia Ward says

    October 22, 2014 at 11:46 am

    I am making this tonight!!! I can’t wait

    Reply
  46. Jessie says

    October 30, 2014 at 6:34 am

    Does anybody now the ingredient measurements to half the filling? I

    Reply
  47. amy says

    November 2, 2014 at 1:27 pm

    Do you have to use a sprinform pan

    Reply
    • danielle says

      November 2, 2014 at 8:21 pm

      Yes I’d say s for this.

      Reply
  48. Ashley Koester says

    November 8, 2014 at 3:38 pm

    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!!!

    Reply
    • danielle says

      November 8, 2014 at 5:37 pm

      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.

      Reply
    • Erika says

      October 4, 2015 at 8:56 pm

      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.

      Reply
  49. kourtney says

    November 12, 2014 at 9:11 pm

    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

    Reply
  50. Angela Harris says

    November 21, 2014 at 1:26 pm

    How does the dip in the cake form for the filling? Does it happen as it bakes?

    Reply
    • danielle says

      November 21, 2014 at 8:10 pm

      yup

      Reply
  51. Shay says

    November 21, 2014 at 10:07 pm

    What size pan do u use beause it looks super thick

    Reply
    • danielle says

      November 22, 2014 at 10:50 am

      8 INCH

      Reply
  52. janice says

    November 23, 2014 at 3:57 pm

    could this be also made in a 9 x 13

    Reply
    • danielle says

      November 24, 2014 at 9:05 pm

      never tried-that could be tricky

      Reply
    • B.White says

      January 28, 2015 at 12:19 am

      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.

      Reply
  53. Amesheal says

    November 23, 2014 at 4:38 pm

    I made it turn out great… I used the 10.25in springform pan it worked perfect!

    Reply
    • danielle says

      November 24, 2014 at 9:05 pm

      awesome!!

      Reply
  54. cricket says

    November 26, 2014 at 1:11 pm

    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! 🙂

    Reply
    • Lorri says

      November 27, 2014 at 12:04 pm

      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!

      Reply
  55. Tiffany says

    November 26, 2014 at 2:00 pm

    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!

    Reply
  56. tennille says

    November 26, 2014 at 3:17 pm

    Making it now for tomorrow hope turns out right

    Reply
  57. tennille says

    November 26, 2014 at 3:19 pm

    Making now cant wait

    Reply
  58. Sandy says

    November 27, 2014 at 12:17 am

    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.

    Reply
  59. Jamie says

    November 27, 2014 at 1:48 am

    Does this recipe work in a regular 8 inch pie pan?

    Reply
  60. Reaya says

    November 27, 2014 at 3:33 pm

    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!!!

    Reply
  61. Katie says

    November 28, 2014 at 6:57 pm

    I forgot to let the cookie dough cool before I put the filling on. Will the cake be ok!

    Reply
    • danielle says

      November 29, 2014 at 10:58 pm

      should have been ok-was it???? Or did it weight it down?

      Reply
    • tiffany says

      December 23, 2014 at 6:53 pm

      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?

      Reply
  62. Bridget Thompson says

    December 6, 2014 at 7:04 am

    What is a springform pan?

    Reply
  63. Mike says

    December 8, 2014 at 6:46 pm

    so a water bath is not necessary? do you butter the springform pan or grease to keep from sticking? thanks

    Reply
  64. Barrie says

    December 12, 2014 at 8:44 pm

    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.

    Reply
  65. Nita says

    December 15, 2014 at 1:59 pm

    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?

    Reply
  66. Nita Harrison says

    December 15, 2014 at 2:03 pm

    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.

    Reply
    • danielle says

      December 15, 2014 at 8:43 pm

      yes, spread it evenly just on bottom

      Reply
  67. K Frazier says

    December 16, 2014 at 10:55 pm

    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 🙂

    Reply
    • danielle says

      December 16, 2014 at 10:57 pm

      Don’t worry-the cherries will cover the crack!!!

      Reply
      • fitchable says

        April 18, 2016 at 1:03 pm

        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!

        Reply
  68. Tara McKeever says

    December 21, 2014 at 10:13 pm

    I don’t have a spring form pan… what else can I use????

    Reply
  69. kim says

    December 24, 2014 at 6:19 pm

    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.

    Reply
    • danielle says

      December 24, 2014 at 6:23 pm

      center only should be wiggly

      Reply
  70. Casey says

    December 25, 2014 at 2:38 pm

    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!

    Reply
  71. Casey says

    December 25, 2014 at 2:41 pm

    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.

    Reply
  72. Mandi says

    December 30, 2014 at 8:37 pm

    Glad I decided to use a 9in spring form for this…..idk how u got it all to fit in an 8!

    Reply
  73. MATTIE says

    December 31, 2014 at 8:34 am

    all I have is a 9″ Spring Pan can I use that? or do I have to increase the Ingredients.

    Reply
  74. geri says

    January 28, 2015 at 12:59 pm

    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

    Reply
  75. sade says

    January 31, 2015 at 1:03 pm

    My cookie crust was hard to cut did I leave the cookie in too long the first time?

    Reply
  76. Angela says

    February 2, 2015 at 7:14 am

    I, going to try this for my husband for Valentine I hope it works lol

    Reply
  77. Sue Koslovsky says

    February 4, 2015 at 2:09 am

    I am anxious to try this!

    Reply
  78. Ignacio says

    February 6, 2015 at 1:08 pm

    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…

    Reply
  79. Ken says

    February 9, 2015 at 9:26 am

    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.

    Reply
  80. josephine williams says

    February 11, 2015 at 4:31 pm

    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.

    Reply
  81. prenia says

    February 26, 2015 at 12:54 pm

    OK me and my daughter are about to try this. I’m so excited but question. Will my cake rise like the Pict?

    Reply
    • Hugs & Cookies xoxo says

      February 26, 2015 at 8:38 pm

      How’d it come out?

      Reply
  82. Teri says

    March 6, 2015 at 10:51 am

    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?

    Reply
  83. Cindy says

    March 15, 2015 at 7:37 pm

    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 !

    Reply
    • Hugs & Cookies xoxo says

      March 15, 2015 at 9:56 pm

      woo hoo!!!!!

      Reply
  84. Jeannie says

    August 25, 2015 at 12:05 pm

    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!

    Reply
  85. Jeannie says

    August 25, 2015 at 12:16 pm

    OH! …..and sour cream :/ Sorry I forgot!

    Reply
  86. wendy says

    October 20, 2015 at 11:31 am

    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.

    Reply
    • Hugs & Cookies xoxo says

      October 20, 2015 at 7:57 pm

      yay!! glad it was such a hit!!!

      Reply
  87. wendy says

    October 20, 2015 at 11:33 am

    try it you’ll love it.

    Reply
  88. Heather says

    November 18, 2015 at 6:58 am

    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!

    Reply
    • Hugs & Cookies xoxo says

      November 18, 2015 at 8:50 pm

      Cute story! Thanks for sharing!!!!

      Reply
  89. Libby Deiger says

    November 25, 2015 at 8:10 am

    Do I need to spray the bottom of the pan before I put the cookie dough in so it doesn’t stick?

    Reply
  90. tonnette says

    November 25, 2015 at 9:53 am

    Is there anyway to salvage if you put cookie dough on the sides?

    Reply
  91. Laura says

    December 17, 2015 at 11:15 am

    Made this a few weeks ago and brought it to work..what a hit! Loved it! Making it now for xmas party. Thank you!

    Reply
    • Hugs & Cookies xoxo says

      December 17, 2015 at 10:02 pm

      yay!!!

      Reply
  92. Emily says

    December 21, 2015 at 12:43 pm

    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?

    Reply
  93. Sheila says

    December 23, 2015 at 1:23 pm

    Do I leave it in the pan over night to cool or take it out of the pan before putting it in the frig.

    Reply
    • Hugs & Cookies xoxo says

      December 24, 2015 at 10:13 pm

      leave it in the pan 🙂

      Reply
  94. Rachel says

    January 3, 2016 at 8:16 pm

    Made this last night and it was excellent.

    Reply
    • Hugs & Cookies xoxo says

      January 3, 2016 at 9:37 pm

      Yay!!!!

      Reply
  95. Linda Hoelter says

    January 16, 2016 at 11:42 am

    To print this recipe it is printing 69 pages. All I need is the recipe.

    Reply
    • Hugs & Cookies xoxo says

      January 16, 2016 at 6:36 pm

      Just click the printer friendly box.

      Reply
  96. Dale Clukey says

    January 20, 2016 at 7:26 pm

    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!

    Reply
  97. Sherry says

    August 11, 2016 at 12:37 am

    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.

    Reply
    • Hugs & Cookies xoxo says

      August 11, 2016 at 3:11 pm

      so glad u love it!!!

      Reply
  98. Sherry says

    August 11, 2016 at 12:49 am

    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.

    Reply
    • Hugs & Cookies xoxo says

      August 11, 2016 at 3:11 pm

      so glad!!!

      Reply
  99. Thommygirl says

    August 16, 2016 at 11:47 am

    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.

    Reply
    • Hugs & Cookies xoxo says

      August 17, 2016 at 8:54 pm

      I wonder why it was so hard. Hmmmm

      Reply
  100. Michelle says

    December 26, 2016 at 3:43 pm

    Do I have to let sit overnight I’m not sure I can wait till tomorrow to eat it?

    Reply
  101. Warren buffett quotes says

    January 9, 2017 at 12:46 am

    I made this it was absolutely delicious!! Very rich but awesome.
    Warren buffett quotes recently posted…Warren Buffett Quotes on AirlinesMy Profile

    Reply
  102. Darlene Foster says

    February 18, 2017 at 1:05 pm

    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!!

    Reply
  103. Michelle says

    March 28, 2017 at 10:15 pm

    Could you substitute 1 cup truvia for 1 cup of sugar?

    Reply
    • Hugs & Cookies xoxo says

      March 31, 2017 at 9:54 pm

      I have never used truvia so I am not sure.

      Reply
  104. Roxanne Baer says

    April 2, 2017 at 6:51 pm

    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.

    Reply
  105. Jan M. Gomez says

    November 21, 2017 at 10:07 pm

    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!

    Reply
  106. Lynn says

    December 16, 2018 at 4:03 pm

    How long would this last in fridge? Need toake a few days in advance

    Reply
    • Hugs & Cookies xoxo says

      December 16, 2018 at 7:59 pm

      1-2 days

      Reply
  107. Brenda says

    October 6, 2021 at 7:02 pm

    I’m making this for the first time as well…I lined the bottom of my spring form pan with parchment paper before I pop the pan together…I did spray it and think that’s where I went wrong…backed the cookie dough for 15 minutes then let semi cool before adding the filling…maybe another I think that was wrong…baking now for 75 minutes and the pan either is leaking or it’s the spray that is leaking because I have like a brown Syrup looking mixture good thing I put it on a cookie sheet

    Reply
    • Hugs & Cookies xoxo says

      October 6, 2021 at 9:18 pm

      Sounds like it could be the spray.

      Reply
      • Brenda says

        October 7, 2021 at 6:05 pm

        It turned out great. Made another one and did a water bath to bake and I wouldn’t recommend this step takes longer to bake just deal with the cracks

        Reply
        • Hugs & Cookies xoxo says

          October 9, 2021 at 4:29 pm

          So happy it came out great!!!

          Reply
      • Brenda says

        October 7, 2021 at 8:03 pm

        I would not recommend while baking to do the “water bath” it keeps the cheesecake from browning and making the well that you need to hold the pie filling

        Reply
  108. Kimberly Crook says

    December 6, 2021 at 12:11 am

    I do not have a spring pan, can I use a cake pan?

    Reply
    • Hugs & Cookies xoxo says

      December 6, 2021 at 7:17 pm

      I am thinking if you line it with parchment that hangs over so you can remove it that should work.

      Reply
  109. Kendra smith says

    October 2, 2014 at 8:00 pm

    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

    Reply
  110. Tena says

    October 5, 2014 at 8:50 pm

    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

    Reply
  111. Shaunia says

    October 9, 2014 at 10:10 pm

    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.

    Reply
  112. Trish says

    July 11, 2015 at 12:47 am

    Tena, what a great explanation. Kudos!!!

    Reply
  113. June Broom says

    January 29, 2015 at 10:13 am

    Do you spray oil on your spring pan sides before you cook the cheese cake? I have never used a spring pan before.

    Reply
  114. Hugs & Cookies xoxo says

    January 29, 2015 at 7:19 pm

    no 🙂

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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