Moist Cheesecake

This was a family and friends hit. A moist creamy cheesecake. My mother’s recipe. This is an easy lemony no bake cheesecake

Original recipe makes 1 – 9×13 inch pan

Ingredients

2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
 
1 (6 ounce) package lemon flavored Jell-O®
1 cup boiling water
1 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 fluid ounce) can evaporated milk
1 (21 ounce) can cherry pie filling

  • PREP

    20 mins

  • READY IN

    4 hrs 20 mins

Directions

  1. Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9×13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool.
  2. In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan.
  3. Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.

Nutrition

Calories: 212 kcal
Carbohydrates: 30.1 g
Cholesterol: 25 mg
Fat: 9.2 g
Fiber: 0.4 g
Protein: 3.2 g
Sodium: 167 mg

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