Ingredients:
For the crust:
9 graham crackers (1 sleeve)
2 Tablespoons sugar
¼ teaspoon salt
8 Tablespoons melted butter (1 stick, unsalted)
For the cheesecake:
16 ounces cream cheese (2 blocks, softened)
1 cup confectioner’s sugar
8 ounces Cool Whip (1 container)
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
21 ounces cherry pie filling (1 can)
Instructions:
Line an 8×8 baking dish with parchment paper, allowing the edges to overhang for easy removal.
Pulse graham crackers in a food processor until crumbled. Alternatively, place crackers in a zip-top bag
and crush with a mallet.
In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press into the bottom
of the prepared dish. Chill in the refrigerator.
Using an electric mixer, beat cream cheese until soft. Add powdered sugar, vanilla, and lemon juice,
mixing until smooth.
Fold in Cool Whip until the mixture is smooth and well combined.
Pour the cheesecake mixture over the crust, smoothing the top with a spatula. Cover and refrigerate for
4-6 hours, or overnight.
Before serving, top with cherry pie filling.
Prep Time: 20 minutes | Chill Time: 4-6 hours | Total Time: 4 hours 20 minutes to 6 hours 20 minutes |
Servings: 9-12