Creamy Lemon Cheesecake

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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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
4 Hr
Method:
No-Cook or Other

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

How to Make Creamy Lemon Cheesecake

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.

Printable Recipe Card

About Creamy Lemon Cheesecake




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