Cherry Cheesecake Squares

I like to pretend that these are low fat because the cheesecake layer is actually quite thin, compared to an actual cheesecake. This would also be a good recipe to involve kids, because someone needs to squish the crust out over the bottom of the pan.

What You'll Need:

1 8 oz brick cream cheese, softened

1/4 cup sugar

1 tbsp all-purpose flour

1/2 tsp vanilla

1 egg

1 18 oz package refrigerated sugar cookie dough

2 21 oz cans cherry pie filling*

1/2 tsp almond extract, if desired (I do not desire, but you might)

How To Make It:

Preheat the oven to 375 degrees. In a small bowl, combine cream cheese, flour, sugar, vanilla, and egg; beat until well blended. Cut the cookie dough in half crosswise, then cut each section in half lengthwise. With lightly floured fingers, press the dough evenly in the bottom o fan ungreased 13x9 inch pan to form a crust. Top the crust with the cream cheese mixture and spread evenly. Bake for 17-20 minutes or until edges begin to brown*. C

ool 40 minutes or until completely cooled. Meanwhile, combine the cherry pie filling and almond extract if you're using it. Spread the cherry mixture over the cheesecake layer. Cut into squares and serve.

*Cheesecake may crack around the edges as it's baking. Don't freak out if yours does. A lot of my cheesecake-y recipes are topped with some lovely additions so you usually can't see it, anyway.

*Also, pie filling makes a really yummy topping on French toast. I like cherry, with a dusting of powdered sugar and maybe a bit of homemade whipped cream.