dessert · Unspecified
10 Pound Cheesecake
A cake centered on graham cracker crumbs, white sugar, butter, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 16 servings
- 1 cup 2 1/2 cups graham cracker crumbs
- 1 cup 1/2 cup white sugar
- 1 cup 1/2 cup melted butter
- 3 item 3 (8 ounce) packages cream cheese, softened
- 2 item 2 (14 ounce) cans sweetened condensed milk
- 1 cup 1/2 cup lemon juice
- 1 teaspoon 1 teaspoon vanilla extract
- 1 item 1 (12 ounce) container frozen whipped topping, thawed
- 2 item 2 (21 ounce) cans cherry pie filling
Equipment
Mixing bowl + Cake pan
How to make it
- 1
Heat the oven to 350°F and prepare the appropriate pan.
- 2
Whisk together white sugar. In a second bowl, combine butter, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate graham cracker crumbs, container whipped topping, and cherry pie filling.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains milk and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
