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

Recipe Summary

prep:
25 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.

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  • 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.

Nutrition Facts

589 calories; protein 8.6g 17% DV; carbohydrates 70.5g 23% DV; fat 31.4g 48% DV; cholesterol 78.1mg 26% DV; sodium 325.6mg 13% DV. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2009
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. Read More
(102)

Most helpful critical review

Rating: 3 stars
07/27/2009
Good but not my favorite. I prefer the recipe I already have. Read More
(25)
142 Ratings
  • 5 star values: 114
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 6
Rating: 5 stars
05/11/2009
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. Read More
(102)
Rating: 5 stars
06/26/2009
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)!!! Read More
(84)
Rating: 5 stars
06/15/2009
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!!!! Read More
(60)
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Rating: 5 stars
08/10/2009
Wonderful!! I hate cool-whip so I substituted a pint of sweetened whipping cream. I also left off the cherry topping. It's a perfect alternatitive to painstakingly baking a cheesecake especially in the summer. Read More
(44)
Rating: 5 stars
06/08/2009
I now know why this is called 10 oound cheesecake. It makes alot! I topped my cheesecake with fresh strawberries. This is a delicious recipe thanks for sharing. Read More
(36)
Rating: 5 stars
05/21/2009
Made this for a church gathering. I used shredded coconut in the crust in place of the sugar and also added crushed walnuts. Excellent. Very easy to make and has a wonderful presence. Thanks for posting it. Read More
(33)
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Rating: 5 stars
07/29/2009
AMAZING AMAZING AMAZING. I have been trying to figure out how to replicate a recipe from a restaurant back home for "no-bake" cheesecake and this is almost IDENTICAL to it! I was thrilled w/ the huge portion too!:) The lemon juice really adds some kick to this cheesecake. I wasn't sure if I would like it at first as I'm a very plain cheesecake lover but this was amazing. Next time I will add some crushed raspberries and cool whip to the top. YUMM!!! Thanks for this great recipe!! Read More
(32)
Rating: 4 stars
08/02/2010
I made the crust for this and found that 2 1/2 cups of graham crackers wasn't near enough. The crust ingredients looked way too greasy and wet so I used another cup or so of crumbs. I used Splenda in the crust as well. I did bake the crust for 8 minutes to crisp it up a bit and to help melt the sugar so it wouldn't crunch when you ate it. (It only takes once to have that happen it's not pleasant.) I used low-fat cream cheese fat free sweetened condensed milk fresh lemon juice and "free" whipped topping. I found out at the last minute that I didn't have any canned pie filling on hand so I whipped up my own with frozen berries Splenda and a couple other ingredients. This was a few steps but the outcome was nice and it's sure to be a real crowd pleaser tonight. NOTE: The recipe dosen't say that you should set out your cream cheese and let it come up to room temperature. If you don't do this you'll have lumps in your cheesecake and it's a little embarassing to have your friends and family bite into clumps of cream cheese. EDITED REVIEW: Out of that whole pan only three pieces remained! HUGE hit. HUGE. Read More
(31)
Rating: 5 stars
08/20/2009
Excellent! I doubled the crust and it filled two 9" pie plates. Read More
(25)
Rating: 3 stars
07/27/2009
Good but not my favorite. I prefer the recipe I already have. Read More
(25)