Ingredients
12 large graham crackers, crushed into tiny crumbs
⅓ cup granulated sugar
9 Tbsp salted butter, melted
1 (8 oz) package cream cheese, softened
1 (8 oz) tub of Whipped Topping
½ cup powdered sugar
½ tsp vanilla extract
1 can cherry pie filling
Instructions
In a medium-size bowl, combine the crushed graham crackers and granulated sugar. Stir until combined.
Add the melted butter. Mix well until all crumbs are coated with butter and mixture sticks together when pressed.
Next, with cooking spray, lightly spray the bottom of a 9×13 glass baking dish. Press graham cracker crumb mixture evenly in the bottom of the dish. Set aside.
In a medium-size bowl, use a hand mixer to beat the softened cream cheese slightly before adding the powdered sugar and vanilla. Add powdered sugar and vanilla. Beat for one minute or until there aren’t any lumps.
Next, add half of the Whipped Topping and mix until there are no lumps. Add the rest of the Whipped Topping and mix until well-blended. The mixture will be a little thick.
Evenly space dollops of the cream cheese mixture over the crust, and then gently spread and evenly smooth out with the back of a soup spoon over entire crust. Spreading the mixture in this manner will help keep the crust from pulling up.
Once cream cheese layer is evenly spread on top of the crust, add the cherry pie filling by spooning it out slowly and evenly over the whole cheesecake. This will help keep the cherry topping layer from mixing into the cream cheese layer. It also evenly spaces the cherries out, so they’re not all on one side of the dessert.
After placing the topping on, cover dessert with a tight-fitting lid or plastic wrap. Refrigerate at least two hours or until ready to serve.
Adapted from reallifedinner.com
