10 Pound Cheesecake 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. 1

   Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened; press into a 9x13-inch baking dish.

2. 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. 3

   Pour cream cheese filling into crust; smooth top. Top with cherry pie filling. Refrigerate cheesecake until firm, 2 to 3 hours.