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
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