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10 Pound Cheesecake

10 Pound Cheesecake

  • Prep

    25 m
  • Ready In

    2 h 25 m
cookie

cookie

Cake pan full of sinful delight. The lemon juice does all the cooking

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 70.5g
  • 23%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
  2. Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
  3. Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
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Reviews

Love2Cook
96

Love2Cook

5/11/2009

Cheers to the party-sized portion! I had to make this immediately upon seeing the photo today. Used whipping cream from the refrigerated carton (on-hand), and it worked out wonderfully. This is a Restaurant-Style cheesecake for sure, only better. Used fresh, cut up, lightly sweetened strawberries on the side after chilling the cheesecake instead of using the strawberry pie filling. Wonderful! Thank you for sharing the recipe.

MAJEC
81

MAJEC

6/26/2009

This was fantastic!! Made it the first time for 40 people & got rave reviews. I didn't put the cherries on until a couple of hours before serving & my filling set up perfectly (don't know if holding off on the cherries had anything to do with that or not)!!!

spencersmom
60

spencersmom

6/15/2009

Excellent!!!! Oh my gosh was it ever good. We ended up serving it in bowls though as it didn't hold like a normal cheesecake does-don't worry-it's sooooo good you won't care!!!! YUM!!!! Thanks so much for sharing this awesome recipe!!!!

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