The next step is to produce some homemade treats to satisfy that sweet tooth from time to time. You can bet they'll hit your palate with more vigor than a stiff-box friend.
This makes a small 8 x 8 side dish that won't break the calorie bank.
1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
1 can cherry pie filling
Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
Spread cherry pie filling over bars. Refrigerate until set, 8 hours or overnight.
Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.