Creamy Lemon Cheesecake



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

Blue Ribbon Recipe

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. The Test Kitchen

★★★★★ 1 vote
4 Hr
No-Cook or Other


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1(9) oz
Keebler ready crust graham cracker pie crust
2 (8) oz
pkgs. Philadelphia cream cheese, at room temperature
lemon, minced rind
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

How to Make Creamy Lemon Cheesecake


  • 1In a mixer bowl, cream the cream cheese until light and creamy.
  • 2Add 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.
  • 3In a small bowl, mix the cherry pie filling, confectioners sugar almond extract, mixing well.
  • 4Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served.

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About Creamy Lemon Cheesecake

Main Ingredient: Dairy
Regional Style: American

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