BP's Rum Cherry Cheesecake
- 1 lb Pillsbury Sugar Cookie Dough
- 16 oz Cream Cheese..softened
- 4 Eggs
- 1/3 tsp vanilla extract
- 1/2 tsp rum extract
- 1 cup granulated sugar
- 1 can cherry pie filling
- 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, rum extract 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.
sugar, cream cheese, eggs, vanilla, rum, sugar, cherry pie filling
Taken from cookpad.com/us/recipes/360416-bps-rum-cherry-cheesecake (may not work)