10 Pound Cheesecake
This impressive 10 pound cheesecake requires no oven time. A lemony juice sets the smooth cream cheese and condensed milk filling, which is poured over a buttery graham cracker crust. Once topped with cherry pie filling, it chills until perfectly firm and ready to serve a crowd. The result is a stunning, creamy dessert ideal for any gathering.
Ingredients
- 2.5 cups graham cracker crumbs
- 0.5 cup white sugar
- 0.5 cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 2 (14 ounce) cans sweetened condensed milk
- 0.5 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
- 2 (21 ounce) cans cherry pie filling
Method
- Mix the graham cracker crumbs, sugar, and melted butter together in a bowl until the mixture is evenly moist, then press it firmly into a 9x13-inch baking dish to form the crust.
- Use an electric mixer to beat the softened cream cheese in a bowl until smooth. Blend in the sweetened condensed milk, lemon juice, and vanilla extract until the mixture is well combined and smooth. Gently fold the thawed whipped topping into the cream cheese mixture.
- Pour the prepared cream cheese filling over the crust and spread it to create a smooth top layer. Spoon the cherry pie filling evenly over the surface. Place the cheesecake in the refrigerator to chill and become firm, which will take 2 to 3 hours.
Nutrition (per serving)
Calories589 kcal
Fat31 g
Sugars42 g
Protein9 g
Sodium326 mg
Recipe details
CategoryDessert
Cuisineamerican
Authorcookie
