This cherry cheesecake is something that is a staple at any holiday dinner hosted by my mom. I always assumed it was labor intensive because it is SO DANG GOOD, but after she brought it to a Christmas lunch a few weeks ago (and received tons of compliments on it) I broke down and asked her for the recipe and was shocked and how easy it is!
Here's what you'll need...
-1/4 cup sugar
- graham cracker crust
- cherry pie filling
- one tub of cool whip
- 8 oz cream cheese (softened)
Start off by beating together 1/4 cup of sugar with the softened cream cheese. I used my stand mixer, but you could easily use a hand held mixer.
Beat them together on high until smooth.
Gently fold in one tub of cool whip.
This is the part where I broke my pie crust. Boo.
I'm sure it would be even tastier if I had made my own crust... but then it wouldn't be the easiest dessert of all time.
Pour the filling into the pie crust, cover, and refrigerate for at least three hours (preferably overnight).
When you're ready to serve, spoon on the pie filling and you're done!
This keeps really well in the refrigerator (covered) for several days - even with the filling already on top.
So I had my sample piece outside to snap a few pictures and I swear this sweet trampoline jumper stopped in mid-jump to ask for a bite :) I couldn't resist!
If you make this, shoot me an email and let me know what you think!
Happy Thursday, friends!!!