Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
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Little pockets of lemon pie filling peek through this lemony, luscious dessert.
Heat oven to 325°F. Wrap outside of 9- to 10-inch springform pan with aluminum foil. Lightly grease inside of pan.
Combine graham cracker crumbs, butter and sugar in bowl; mix well. Press mixture onto bottom and up sides of prepared pan. Set aside.
Combine 3 packages cream cheese, sugar and lemon zest in bowl. Beat at medium speed until very creamy. Add 1 egg at a time, beating at low speed after each addition just until blended. Pour mixture over crust. Drop 1 cup lemon pie filling by tablespoonfuls over mixture. Gently swirl with knife.
Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 60-70 minutes or until edges are golden brown and center is just set. Cool 5 minutes.
Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely in pan 4 hours. Remove sides of pan.
Beat whipping cream in bowl until stiff peaks form; set aside. Combine 3-ounces cream cheese, powdered sugar and remaining pie filling in another bowl. Beat at medium speed until creamy. Gently stir in whipped cream. Spread over top of cooled cheesecake. Refrigerate at least 4 hours until chilled.
Garnish with lemon jelly candy slices, raspberries and mint leaves just before serving, if desired.
Dietary Fiber: 0g
Great recipe. I made it for Easter dessert and there were no left-overs. Everyone loved it; perfect dessert for spring and summer.
Wow this is a great cheesecake....LOVE IT! What more can I say!
Perfect lemon heaven!
Definitely a winner..... had to have a second slice (and small 3rd slice)
Thank you for this awesome recipe! I would give it 10 stars! I like to bake, so every year I like to bake my own birthday cheesecake. I made this Lemon Cheesecake yesterday for my birthday cake. It turned out fabulously. I was not disappointed. It was lighter than a regular cheesecake as I used low fat cream cheese and half sugar and half Splenda. It tasted like a lemon meringue pie!!! It was the bomb and looked just like the picture on the front of the Spring Cookbook.Making it the first time and serving it to my family was scary . . but! they liked it too! My husband had seconds. (Shame on me, I should have had more faith, when I use a Land O' Lakes recipe).This one is a keeper to same in my recipe file and email to my sisters!Thank you Land O' Lakes for making my birthday special!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3089
© 2016 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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