Ingredients
▢9 graham cracker sheets (1 sleeve)
▢1/2 cup butter melted
▢1 tablespoon granulated sugar
▢16 ounces cream cheese softened (I used 2 8-oz packages)
▢8 ounce Cool Whip (I used an 8-oz tub)
▢1 cup powdered sugar
▢1 teaspoon lemon juice
▢21 ounces cherry pie filling (I used a 21-oz can).
Instructions
Place the graham crackers in a food processor or blender and pulse into fine crumbs. Pour the graham cracker crumbs into a medium mixing bowl and combine with the melted butter and granulated sugar.
Line an 8×8-inch pan with parchment paper. Leave extra paper sticking up from the sides to make it easier to remove the cheesecake from the pan later.
Pour the graham cracker crumbs into the pan and press down to form the crust. Place the pan in the refrigerator to chill while you move onto the next steps.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the Cool Whip, powdered sugar, and lemon juice; beat until well combined. Spread the cream cheese filling over the graham cracker crust. Chill for 5 minutes.
Spread the cherry pie filling over the cheesecake. Cover the cheesecake and chill in the refrigerator for 4 hours.
Lift the cheesecake out of the pan using the sides of the parchment paper as a handle. Slice the cheesecake into 9 squares and serve chilled.
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Nutrition
Calories: 497kcal | Carbohydrates: 53g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 362mg | Potassium: 192mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1172IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg
