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creamy lemon cheesecake

★★★★★ 1
CP_56c75501dcb18 avatar
a recipe by
C P
@CP_56c75501dcb18
Anywhere, AL

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 @kitchencrew
►
★★★★★ 1
serves 8
prep time 4 Hr
method No-Cook or Other

Ingredients For creamy lemon cheesecake

  • 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

How To Make creamy lemon cheesecake

  • 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.
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