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]
[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
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a large bowl, combine together graham cracker crumbs, sugar, and melted butter. Press crumb-mixture into a 9×13-in. baking dish.
In another large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla extract. Beat until well blended and smooth.
Fold in whipped topping. Pour cheesecake filling into crust and spread evenly. Top with cherry pie filling.
Refrigerate for 2-3 hours or until firm. Delicious 10 Pound Cheesecake is ready to serve. ENJOY!!
- Serve with coffee.
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