Ingredients
For the crust:
9 graham crackers 1 sleeve
2 Tbsp. sugar
¼ teaspoon salt
1 stick butter unsalted, melted
For the cheesecake:
2 blocks 8 oz. each cream cheese, softened
1 cup powdered sugar
8 oz. container Cool Whip
1 teaspoon vanilla
1 teaspoon lemon juice fresh
1, 21 oz. can cherry pie filling
Instructions
Line an 8×8 baking dish with parchment paper, letting the parchment fold over two sides of the dish. This will allow you to pull the cheesecake out of the pan later.
In food processor, pulse graham crackers until they are small crumbles. If you don’t have a food processor, put the crackers in a zip top back and hit them with a mallet or other kitchen object.
In medium-sized mixing bowl, place graham cracker crumbs, sugar, salt, and melted butter and mix to combine.
Press graham graham mixture into bottom of the baking dish, pressing until firm. Place in refrigerator to chill while you make the cheesecake filling.
With electric mixer beat cream cheese until soft, mix in powdered sugar, vanilla, and lemon. Stir until smooth.
Fold in Cool Whip until combined and smooth.
Pour cheesecake mixture on top of graham cracker crust. Smooth out with spatula. Cover and chill in refrigerator for 4-6 hours or overnight.
Top with cherry pie filling before serving.
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