Creamy Lemon Cheesecake

C P

By
@CP_56c75501dcb18

I usually add 2 -3 tablespoons sifted confectioner’s sugar; depending on the brand of cherry


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

4 Hr

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
This pie is cool and creamy. The tartness from the lemon is just enough to keep it from being too sweet. I love doctoring up the canned cherry pie filling and the cherries go really well with the slight lemon flavor. This is a great pie for the summer and springtime.

Ingredients

1(9) oz
Keebler ready crust graham cracker pie crust
2 (8) oz
pkgs. Philadelphia cream cheese, at room temperature
1
lemon, minced rind
1/2
lemon, juiced
1/4 c
Domino confectioners sugar
16 oz
container Kraft Cool Whip original whipped topping
21 oz
can Comstock original country cherry pie filling
1 tsp
almond extract
2 tsp
Domino confectioners sugar

Directions Step-By-Step

1
In a mixer bowl, cream the cream cheese until light and creamy.
2
Add the confectioner’s sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
3
In a small bowl, mix the cherry pie filling, confectioners sugar almond extract, mixing well.
4
Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served.

About this Recipe

Main Ingredient: Dairy
Regional Style: American