READY IN ABOUT 2½ hrs

10 Pound Cheesecake

Read Reviews (101)

"Cake pan full of sinful delight. The lemon juice does all the cooking" — cookie

Directions

Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.

Kitchen-Friendly View

PREP 25 mins
READY IN 2 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

May 11, 2009

Cheers to the party-sized portion! I had to make this immediately upon seeing the photo today. Used whipping cream from the refrigerated carton (on-hand), and it worked out wonderfully. This is a Restaurant-Style cheesecake for sure, only better. Used fresh, cut up, lightly sweetened strawberries on the side after chilling the cheesecake instead of using the strawberry pie filling. Wonderful! Thank you for sharing the recipe.

—Love2Cook

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Most Helpful Critical Review

Jul 27, 2009

Good, but not my favorite. I prefer the recipe I already have.

—anvs

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117 Ratings

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Jun 26, 2009

This was fantastic!! Made it the first time for 40 people & got rave reviews. I didn't put the cherries on until a couple of hours before serving & my filling set up perfectly (don't know if holding off on the cherries had anything to do with that or not)!!!

—MAJEC

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Jun 15, 2009

Excellent!!!! Oh my gosh was it ever good. We ended up serving it in bowls though as it didn't hold like a normal cheesecake does-don't worry-it's sooooo good you won't care!!!! YUM!!!! Thanks so much for sharing this awesome recipe!!!!

—spencersmom

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Aug 10, 2009

Wonderful!! I hate cool-whip, so I substituted a pint of sweetened whipping cream. I also left off the cherry topping. It's a perfect alternatitive to painstakingly baking a cheesecake, especially in the summer.

—Heavnly

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Jun 08, 2009

I now know why this is called 10 oound cheesecake. It makes alot! I topped my cheesecake with fresh strawberries. This is a delicious recipe, thanks for sharing.

—jg

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Jul 29, 2009

AMAZING AMAZING AMAZING. I have been trying to figure out how to replicate a recipe from a restaurant back home for "no-bake" cheesecake and this is almost IDENTICAL to it! I was thrilled w/ the huge portion too! :) The lemon juice really adds some kick to this cheesecake. I wasn't sure if I would like it at first as I'm a very plain cheesecake lover, but this was amazing. Next time I will add some crushed raspberries and cool whip to the top. YUMM!!! Thanks for this great recipe!!

—fluud7

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May 21, 2009

Made this for a church gathering. I used shredded coconut in the crust in place of the sugar and also added crushed walnuts. Excellent. Very easy to make and has a wonderful presence. Thanks for posting it.

—MONICA397

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Nutrition

Calories
589 kcal
29%

Carbohydrates
70.5 g
23%

Cholesterol
78 mg
26%

Fat
31.4 g
48%

Fiber
0.8 g
3%

Protein
8.6 g
17%

Sodium
326 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

10 Pound Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 589
Calories from Fat: 282

% Daily Value *
Total Fat 31.4g 48 %
Saturated Fat 20.3g 102 %
Cholesterol 78mg 26 %
Sodium 326mg 13 %
Potassium 343mg 10 %
Total Carbohydrates 70.5g 23 %
Dietary Fiber 0.8g 3 %
Protein 8.6g 17 %
** Sugars 42.1g
Vitamin A 21 %
Vitamin C 12 %
Calcium 23 %
Iron 13 %
Thiamin 10 %
Niacin 19 %
Vitamin B6 5 %
Magnesium 9 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.