10 POUND CHEESECAKE
Cake pan full of sinful delight. The lemon juice does all the cooking
Provided by cookie
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h25m
Yield 16
Number Of Ingredients 9
Steps:
- Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
- Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
- Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 589.4 calories, Carbohydrate 70.5 g, Cholesterol 78.1 mg, Fat 31.4 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 20.3 g, Sodium 325.6 mg, Sugar 42.1 g
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Dolores McGlotten
[email protected]This recipe was a disaster. The cheesecake never set, and I had to throw it away. I'm not sure what went wrong.
airpodmast12 cool
[email protected]The cheesecake was a bit too dense for my taste. I think I would have preferred a lighter, fluffier texture.
Aruqz Tee
[email protected]Amazing! This cheesecake was the hit of my party. Everyone loved it. I'm definitely making it again.
Bayanda Buthelezi
[email protected]Followed the recipe to the letter and it turned out great! The cheesecake was dense and creamy, with a perfect graham cracker crust. I used a springform pan and had no problems with the cheesecake sticking. Overall, this is a great recipe for a class
Ms Shoran
[email protected]This cheesecake recipe was absolutely divine! The texture was creamy and smooth, and the flavor was perfectly balanced. I was worried that a 10-pound cheesecake would be too much, but it disappeared in no time. My friends and family couldn't get enou