Chocolate chip cookie cherry cheesecake pie
Cook time: 67-82 minutes
- 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
- 2 package (8 ounces) cream cheese, softened
- 2/3 cup sugar
- 1 egg
- 2 teaspoon vanilla extract
- 2 cans (21 ounces each) Lucky Leaf Regular or Premium Cherry Fruit Filling, divided
Heat oven to 350 F.
Press cookie dough evenly into bottom and sides of deep dish (2-inches deep) 9-inch pie plate.
Bake 12 minutes. Cool completely. While crust is cooling, prepare filling.
In large bowl, beat cream cheese, sugar, egg and vanilla until smooth. Stir in 1 can of cherry fruit filling. Pour filling into cooled crust.
Bake 55-70 minutes, or until filling is set and golden brown.
Cool. Refrigerate until ready to serve. Top with remaining can of cherry fruit filling.