Light Lemon Cheesecake

1. 1

   Spray 9-inch pie plate with cooking spray.

2. 2

   Sprinkle with 1/2 of the graham cracker crumbs; set aside.

3. 3

   Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.

4. 4

   Pour into blender container.

5. 5

   Add cheeses; cover.

6. 6

   Blend on medium speed until smooth, scraping down sides occasionally.

7. 7

   Pour into large bowl.

8. 8

   Gently stir in whipped topping.

9. 9

   Spread in prepared pie plate.

10. 10

    Sprinkle remaining crumbs around outside edge, leaving center plain.

11. 11

    Refrigerate 4 hours or until firm.

12. 12

    Just before serving, gently spread pie filling onto center of cheesecake.

* Per serving · 4 servings · Values may vary.

No additional tips available.