10 Pound Cheesecake


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

Prep Time:
25 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
16 servings


  • 2 ½ cups graham cracker crumbs

  • ½ cup white sugar

  • ½ cup melted butter

  • 3 (8 ounce) packages cream cheese, softened

  • 2 (14 ounce) cans sweetened condensed milk

  • ½ cup lemon juice

  • 1 teaspoon vanilla extract

  • 1 (12 ounce) container frozen whipped topping, thawed

  • 2 (21 ounce) cans cherry pie filling


  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.

Nutrition Facts (per serving)

589 Calories
31g Fat
71g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 589
% Daily Value *
Total Fat 31g 40%
Saturated Fat 20g 102%
Cholesterol 78mg 26%
Sodium 326mg 14%
Total Carbohydrate 71g 26%
Dietary Fiber 1g 3%
Total Sugars 42g
Protein 9g
Vitamin C 8mg 38%
Calcium 188mg 14%
Iron 1mg 7%
Potassium 343mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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