Lemon Jewel Cheesecake
16
servings
45 min
PREP TIME
09 hrs 45 min
TOTAL TIME

Ingredients

Crust

1 3/4 cups finely crushed graham cracker crumbs

1/3 cup Land O Lakes® Butter melted

1/4 cup sugar

Filling

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

Topping

1/3 cup Land O Lakes® Heavy Whipping Cream

3 ounces cream cheese, softened

1 tablespoon powdered sugar

Garnish

Lemon jelly fruit candy slices, if desired

Fresh raspberries, if desired

Mint leaves, if desired

How to make

  1. STEP 1

    Heat oven to 325°F. Wrap outside of 9- to 10-inch springform pan with aluminum foil. Lightly grease inside of pan.

  2. STEP 2

    Combine graham cracker crumbs, butter and sugar in bowl; mix well. Press mixture onto bottom and up sides of prepared pan. Set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely in pan 4 hours. Remove sides of pan.

  6. STEP 6

    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.

  7. STEP 7

    Garnish with lemon jelly candy slices, raspberries and mint leaves just before serving, if desired.

Nutrition

430Calories
26Fat (mg)
160Cholesterol (mg)
280Sodium (mg)
45Carbohydrates (g)
0Dietary Fiber
7Protein (g)

Reviews

Explore reviews from
our online community

  April 21, 2014

Great recipe. I made it for Easter dessert and there were no left-overs. Everyone loved it; perfect dessert for spring and summer.

— says Jane
Helpful?
  August 17, 2013

Wow this is a great cheesecake....LOVE IT! What more can I say!

— says Alanna
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