Traditional cheesecakes take 90 minutes to make and 6 hours to cool. Satisfy the cheesecake craving much faster with this version.
Yield
6 Servings
Preparation time
10 minutes
Passive Time
2 hours
Total time
2 hours, 10 minutes
Ingredients
8 ounces block cream cheese (softened to room temperature)
1⁄4 cup sour cream
1⁄4 cup powdered sugar
1⁄2 teaspoon vanilla extract
1 teaspoon lemon juice
4 ounces whipped topping (thawed in fridge)
9-inch prepared graham cracker crust
21 ounces can cherry pie filling
Instructions
In a large bowl with an electric mixer, beat cream cheese, sour cream, powdered sugar, vanilla, and lemon juice. Fold in whipped topping with a rubber spatula. Spread mixture into graham cracker crust, smoothing out the top. Loosely cover and refrigerate until firm, at least 2 hours. When ready to serve, cut into slices, plate, and liberally top with cherry pie filling. Cover and refrigerate leftovers.
Notes
Per serving: 474 calories, 26 grams fat (12.5 grams saturated fat), 56 grams total carbohydrates, 57 milligrams cholesterol, 274 milligrams sodium, 1 gram fiber, 5 grams protein.
