Creamy Lemon Cheesecake

photo by Cyann D.
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 16 ounces Philadelphia Cream Cheese, at room temperature
- 1 medium lemon, minced rind
- 1 medium lemon juice
- 1⁄4 cup confectioners' sugar
- 16 ounces kraft Cool Whip
- 21 ounces comstock original country cherry pie filling
- 1 teaspoon almond extract
- 9 ounces keebler graham cracker pie crust
directions
- In a mixer bowl, cream the cream cheese until light and creamy.
- 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.
- In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
- Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
- Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner’s sugar; depending on the brand of cherry pie filling I bought.
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