Cool Easy Lemon Cherry Cheesecake Food

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

CHERRY-TOPPED LEMON CHEESECAKE PIE

Steps:

• In a large mixing bowl at medium speed, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
• Stir in lemon juice and vanilla. Pour into crust.
• Chill at least 3 hours. To serve, top pie with fruit filling.

COOL LEMON CHEESECAKE

Steps:

• Spray 9-inch springform pan with cooking spray. Sprinkle with 1/2 the graham crumbs; set aside.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour into blender. Add cottage cheese and reduced-fat cream cheese; blend until smooth, stopping occasionally to scrape down side of blender. Pour into large bowl. Stir in COOL WHIP with whisk. Pour into prepared pan. Sprinkle with remaining graham crumbs.
• Refrigerate 4 hours or until firm. Top with pie filling just before serving.

CREAMY LEMON CHEESECAKE

Steps:

• In a mixer bowl, cream the cream cheese until light and creamy.
• Add the confectioner's sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
• In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
• Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
• Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner's sugar; depending on the brand of cherry pie filling I bought.

EASY CHERRY CHEESECAKE

Steps:

• Mix cream cheese and sugar until smooth.
• Fold in cool whip.
• Blend well.
• Pour mixture evenly into pie crust.
• Spread the cherries on top.
• Refrigerate until served.