There’s no baking required to make this stunning, smooth, and creamy cherry-topped cheesecake. It’s a delightful summer treat. Try the easy recipe of 10 Pound Cheesecake shown below!!
[one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 16 [/one_third_last]
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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3 (8 ounce) packages cream cheese, softened
- 2 (14 ounce) cans sweetened condensed milk
- 1 (12 ounce) container frozen whipped topping, thawed
- 2 (21 ounce) cans cherry pie filling
- 2 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup white sugar
- 1/2 cup lemon juice
- 1 tsp vanilla extract
[/tab] [tab]Yield:16 servings
Amount per serving.
- Calories: 589
- Total Fat: 31.4g
- Cholesterol: 78 mg
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
In a large bowl, combine together graham cracker crumbs, sugar, and melted butter. Press crumb-mixture into a 9×13-in. baking dish.
Step 2
In another large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla extract. Beat until well blended and smooth.
Step 3
Fold in whipped topping. Pour cheesecake filling into crust and spread evenly. Top with cherry pie filling.
Step 4
Refrigerate for 2-3 hours or until firm. Delicious 10 Pound Cheesecake is ready to serve. ENJOY!!
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- Serve with coffee.
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