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Lattice Cherry Cheesecake



1 package refrigerated slice and bake sugar cookies

2 8-ounce packages of cream cheese

1 cup sour cream

3/4 cup sugar

1/4 teaspoon almond extract

3 eggs

1 24-ounce jar Little Barn Cherry Pie Filling



Freeze cookie dough for 1 hour. Then slice into 1/8 inch thick slices and arrange, slightly over-lapping, on sides and bottom of 9-inch springform pan. Press edges together to seal.


Preheat oven to 350 degrees.


Combine cream cheese, sour cream, sugar and extract mixing at medium speed with electric mixer. Add eggs one at a time, mixing well after each.


Reserve 1/4 cup batter, cover and chill. Pour remaining batter over crust. Bake at 350 degrees for 1 hour and 10 minutes. Increase oven temperature to 450 degrees.


Spoon cherry filling over cheese-cake. Spoon reserved batter over cherries in a crisscross pattern to form lattice design. Bake at 450 degrees for 10 minutes. Loosen cake from rim of pan. Cool before removing rim. Serve chilled.



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