10 Pound Cheesecake Recipe
Description
There's no baking required in this 10 pound cherry-topped cheesecake recipe. The lemon juice does all the cooking. It's stunning, smooth, and creamy.
Ingredients
•
2 1/2 cups graham cracker crumbs
•
1/2 cup white sugar
•
1/2 cup melted butter
•
3 (8 ounce) packages cream cheese, softened
•
2 (14 ounce) cans sweetened condensed milk
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1/2 cup lemon juice
•
1 teaspoon vanilla extract
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1 (12 ounce) container frozen whipped topping, thawed
•
2 (21 ounce) cans cherry pie filling
Directions
1
Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened; press into a 9x13-inch baking dish.
2
Beat cream cheese in a bowl with an electric mixer until smooth; beat in sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping.
3
Pour cream cheese filling into crust; smooth top. Top with cherry pie filling. Refrigerate cheesecake until firm, 2 to 3 hours.