10 Pound Cheesecake

10 Pound Cheesecake

106
cookie 5

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

2 h 25 m servings 589 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 70.5g
  • 23%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
  2. 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.
  3. Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.

Reviews

106
  1. 124 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 ho...

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 s...

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, especial...

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.

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...

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...

I made the crust for this and found that 2 1/2 cups of graham crackers wasn't near enough. The crust ingredients looked way too greasy and wet, so I used another cup or so of crumbs. I used Sple...

Excellent! I doubled the crust and it filled two 9" pie plates.