Creamy Lemon Cheesecake

READY IN: 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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