Nana's Easy Cheesecake

My nana's easy cheesecake recipe is the perfect dessert to take to your next gathering! Top it with your favorite pie filling or sauce and whipped topping.

Prep Time 20

Cook Time 15

Chill Time 4

Total Time 4 35

Servings

Ingredients

For the Crust

2 cups all-purpose flour
1 cup unsalted butter room temperature
3 tablespoons granulated sugar
pinch of salt

For the Filling

24 ounces cream cheese 3 packages, room temperature
2 ¼ cups powdered sugar
2 teaspoons pure vanilla extract

For the Topping

2 21-ounce cans cherry pie filling or other flavor of choice
8 ounces container of Cool Whip or TruWhip thawed according to package directions

US Customary - Metric

Instructions

Preheat oven to 350°F and line a 9x13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, butter, sugar and salt until combined - mixture will be crumbly. Pour the mixture into the prepared pan and use your hands to press the dough into an even layer in the pan. Bake in preheated oven for 15 minutes. Remove pan from oven and to a cooling rack to cool completely.
Once the crust has cooled, add the cream cheese to the stand mixer bowl and beat at medium speed for 4-5 minutes until light and fluffy. Add in the powdered sugar and vanilla and beat for an additional 3-4 minutes. Spread filling onto cooled crust. Top with pie filling, followed with Cool Whip. Cover and refrigerate for at least 4 hours.

Notes

I recommend lifting the cheesecake out of the pan before slicing.