Little pockets of lemon pie filling peek through this lemony, luscious dessert.
Story Behind the Recipe
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1 3/4 cups finely crushed graham cracker crumbs
1/3 cup Land O Lakes® Butter, melted
1/4 cup sugar
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons freshly grated lemon zest
4 large Land O Lakes® Eggs
1 (15.75-ounce) can lemon pie filling, divided
1/3 cup Land O Lakes® Heavy Whipping Cream
3 ounces cream cheese, softened
1 tablespoon powdered sugar
Lemon jelly fruit candy slices, if desired
Fresh raspberries, if desired
Mint leaves, if desired
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 (8-ounce) 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.
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