1 (16.5 oz.) roll refrigerated chocolate chip cookie dough
2 (8 oz.) packages cream cheese, softened
1 C. sugar
2 t. vanilla extract
2 (21 oz.) can Cherry fruit filling & topping
Preheat over to 350. Press cookie dough into bottom and
sides of deep dish (2 inches deep) 9 inch pie plate. Bake 12
minutes at 350.
Cool Completely. While curst is cooling, prepare filling. In a
large bowl, beat cream cheese, sugar, egg and vanilla until
smooth. Stir in one can of cherry filling. Pour into cooled
crust. Bake 55-70 minutes, or until set and golden brown.
Refrigerate until ready to serve. Top with remaining can of
cherry fruit filling.
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