Prep Time::10 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 10 mins
Servings::10
Yield::1 9-inch cheesecake
Ingredients
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2 (8 ounce) packages cream cheese, softened to room temperature
1 cup white sugar
3 tablespoons vanilla extract
1 teaspoon lemon extract (Optional)
1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can strawberry pie filling
Directions
Gather all ingredients.
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Combine cream cheese, sugar, vanilla, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy.
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Fold in whipped topping.
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Pour mixture into graham cracker crust and smooth evenly.
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Top with pie filling and refrigerate until firm, 2 to 3 hours.
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Slice and enjoy!
Dotdash Meredith Food Studios Cook’s Note
An 8-inch crust also works in this recipe.
The lemon extract gives a hint of tartness that I find complements the vanilla extract. You can leave it out if you prefer a plain cheesecake.
Any fruit filling can be used in place of strawberry filling, or you can top the cheesecake with fresh fruit.