Ingredients Jump to Instructions ↓

  1. 1 1/4 cups chocolate graham cracker crumbs

  2. 1/2 cup sugar, divided

  3. 1/3 cup butter or margarine, melted

  4. 12 ounces cream cheese, softened

  5. 2 teaspoons grated lemon peel

  6. 2 teaspoons vanilla extract

  7. 2 cups frozen whipped topping, thawed

  8. 1 20-ounce can cherry pie filling

Instructions Jump to Ingredients ↑

  1. In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of the sugar, and the butter or margarine, mixing well.

  2. Firmly press the crumb mixture into the bottom of a 9- by 9- by 2-inch baking pan (a great job for kids).

  3. Place the pan in the refrigerator to chill while you make the cheesecake filling.

  4. In a large mixing bowl, combine the cream cheese, lemon peel, vanilla extract, and the remaining 1/4 cup of sugar. Beat with an electric mixer until light and fluffy, about 2 minutes.

  5. Fold in the whipped topping, then spread the mixture onto the chilled crust.

  6. Spread the cherry pie filling over the cheese mixture. Chill the cheesecake in the refrigerator until ready to serve. Serves 9.


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