10 Pound Cheesecake Recipe

There's no baking required in this 10 pound cherry-topped cheesecake recipe. The lemon juice does all the cooking. It's stunning, smooth, and creamy.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 589 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed
• 3 (8 ounce) packages cream cheese, softened
• 2 (14 ounce) cans sweetened condensed milk
• 2 (21 ounce) cans cherry pie filling
• 0.5 cup white sugar
• 0.5 cup lemon juice
• 0.5 cup melted butter
• 2.5 cups graham cracker crumbs

Recipe Instructions

Step 1

Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened; press into a 9x13-inch baking dish.

Step 2

Beat cream cheese in a bowl with an electric mixer until smooth; beat in sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping.

Step 3

Pour cream cheese filling into crust; smooth top. Top with cherry pie filling. Refrigerate cheesecake until firm, 2 to 3 hours.