Creamy Lemon Cheesecake

6
C P

By
@CP_56c75501dcb18

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

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.

About Creamy Lemon Cheesecake

Main Ingredient: Dairy
Regional Style: American