CHERRY-TOPPED LEMON CHEESECAKE PIE
A no bake dessert that's easy to make and scrumptous to eat. There's just enough lemon juice to give it a little kick, without making it too over-the-top. Enjoy this too easy of a recipe!
Provided by JuniorMintKiss
Categories Cheesecake
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl at medium speed, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
- Stir in lemon juice and vanilla. Pour into crust.
- Chill at least 3 hours. To serve, top pie with fruit filling.
Nutrition Facts : Calories 503.4, Fat 22.1, SaturatedFat 10.6, Cholesterol 48, Sodium 340.5, Carbohydrate 70.1, Fiber 1, Sugar 39.4, Protein 7.7
CHERRY-TOPPED LEMON CHEESECAKE PIE
Number Of Ingredients 6
Steps:
- 1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk, lemon juice and vanilla. Pour into crust. Refrigerate at least 3 hours or until set.2. Spread pie filling over top. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
CHERRY-TOPPED CHEESECAKE
I got this recipe out of Great American Recipes Cook Book. It is absolutely delicious. My family loves it! It is always requested for holiday meals! Enjoy!!!
Provided by Sharron Steward
Categories Desserts
Time 2h50m
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, combine the graham cracker crumbs, butter and 1/4 cup sugar. Press the mixture into the base of an 8-inch springform pan. Chill for 30 minutes. Spread the preserves over the graham cracker base.
- 2. Preheat the oven to 300 degrees. In a large bowl, beat the cream cheese and remaining sugar until fluffy. Beat in the egss and almond extract until blended and smooth.
- 3. Pour the cream cheese mixture over the graham cracker base. Bake until firm around the edge, but slightly loose in the center, 45-50 minutes. Turn off the oven and leave the cheesecake inside the oven door slightly ajar for 1 hour.
- 4. Remove the cheesecake from the oven and chill until ready to serve. Remove the pan, transfer the cheesecake to a serving plate and spoon the cherry pie filling on top to serve.
MAKEOVER CHERRY-TOPPED CHEESECAKE
Creamy and decadent like the original, but with half the fat and calories, this is one stellar dessert that you can proudly serve to friends and family. -Kathi Mulchin, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the cracker crumbs, crushed cookies, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, cream, sugar, flour and salt until smooth. Beat in juices until blended. Add eggs; beat on low speed just until combined. Pour over crust. Return pan to baking sheet. , Bake for 35-45 minutes or until center is almost set. Meanwhile, combine topping ingredients. Gently spread over cheesecake; bake 10 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight.
Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 281mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
CLASSIC CHERRY-TOPPED CHEESECAKE
Whip up a delicious sweet and tart Classic Cherry-Topped Cheesecake from My Food and Family. This cheesecake has a tasty cherry topping that can't be beat. You can even customize slices for each guest if they prefer a plain cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
- Spoon cherry topping over cheesecake before serving.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.6937 g, Sugar 0 g, Protein 6 g
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