This 10 pound cheesecake recipe is full of wicked delight. The lemon juice does all the cooking in this recipe.
Ingredients
- 2.5 cups graham cracker crumbs
- 0.5 cups white sugar
- 0.5 cups butter , melted
- 3 packages cream cheese , 8 ounce
- 2 cans sweetened condensed milk , 14 ounce
- 0.5 cups lemon juice
- 1 teaspoon vanilla extract
- 1 container frozen whipped topping , 12 ounce
- 2 cans cherry pie filling , 21 ounce
Instructions
-
1
Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened; press into a 9x13-inch baking dish.
-
2
Beat cream cheese in a bowl with an electric mixer until smooth; beat in sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping.
-
3
Pour cream cheese filling into crust; smooth top. Top with cherry pie filling. Refrigerate cheesecake until firm, 2 to 3 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Turkey Nacho Bake
A fast and easy way to prepare a pretty classic nacho treat, with ground, browned turkey meat. The kids and my husband love it. Serve with sour cream, taco sauce, salsa or guacamole.
Rice Cooker Super Cheesy Polenta
Simple and easy!
Coconut Pancake Syrup
I searched everywhere for a coconut syrup recipe like I enjoyed while I was in Hawaii. When every recipe I tried failed to satisfy me, I was compelled to create my own.