Creamy Lemon Cheesecake

1. 1

   In a mixer bowl, cream the cream cheese until light and creamy.

2. 2

   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.

3. 3

   In a small bowl, mix the cherry pie filling with the almond extract, mixing well.

4. 4

   Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.