10 Pound Cheesecake102 Reviews
- Prep: 25 min
- Ready In: 2 hr 25 min
“Cake pan full of sinful delight. The lemon juice does all the cooking” - by cookie
Original recipe yields 16 servings
- Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
- 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.
- Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Amount Per Serving (16 total)
- 589 cal
- 31.4 g
- 70.5 g
Based on a 2,000 calorie diet
Reviews (102)Rate This Recipe
"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 Res..." See moretaurant-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."
"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 ..." See moreoff on the cherries had anything to do with that or not)!!!"
The Best Unbaked Cherry Cheesecake Ever
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