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Lemon Cheesecake

4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
1 graham crackers, crushed
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
2 cups thawed COOL WHIP LITE Whipped Topping
1 cup light cherry pie filling
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Let's Make It
1
Spray 8- or 9-inch springform pan or 9-inch pie plate with no stick cooking spray. Sprinkle with 1/2 of the graham cracker crumbs; set aside.
2
Stir boiling water into gelatin in small bowl 2 minutes or until completely dissolved. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally.
3
Pour into large bowl. Gently stir in whipped topping. Spread in prepared pie plate. Sprinkle remaining crumbs around outside edge, leaving center plain.
4
Refrigerate 4 hours or until firm. Just before serving, gently spread pie filling onto center of cheesecake. Store leftover cheesecake in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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