Are you looking for a nice cool dessert for a hot summer day? If so, this fluffy
If you check out our article on the KitchenAid stand mixer, you’ll see why it works great for blending the cheesecake filling, as well as other recipes. This cheesecake recipe is easy to put together too. Be sure to allow enough time for the filling to set and the crust to cool. Give this recipe a try and let us know how you liked it. If you like lemon, you should give our lemon no bake cheesecake recipe a try. And if you’re looking for something with fewer calories, try our lite
- 2 – 8 oz Cream cheese – soft
- ½ C Sugar
- 1 C Sour cream
- 2 tsp Vanilla
- 12 oz Cool Whip
- 2 packages graham crackers (20 rectangles) crushed
- Dash cinnamon
- 1/3 cup sugar
- 6 tbsp butter melted
- Cream together cheese and sugar.
- Blend in sour cream and vanilla.
- Fold in whipped topping.
- Spoon into cooled 10” graham cracker crust (recipe follows).
- Chill til set (approximately 4 hours)
- Top with fresh fruit or can of favorite pie filling.
- Mix all together.
- Press into 10” springform pan (I use the base of a drinking glass to press).
- Bake in warm oven 5 minutes.
- Cool completely before filling.
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