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This is an amazing recipe for cheesecake with whipping cream and cream cheese that I just threw together one day — no oven, no eggs. Everyone loves it so much, that it doesn't last long. This is good with any kind of canned or fresh fruit.
Ingredients
- ½ cups graham cracker crumbs: 1 piece
- packed brown sugar: 0.33333 cup
- ground cinnamon: 0.5 tsp
- butter: 0.33333 cup (melted)
- cream cheese: 2 packages (8 ounce packages)
- lemon juice: 2 tsp
- pint heavy whipping cream: 1 piece
- white sugar: 0.33333 cup
- cherry pie filling: 1 can (21 ounce can)
Metric Conversion
Stages of cooking
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Stir together graham cracker crumbs, brown sugar, and cinnamon in a small bowl. Add melted butter and mix well. Press into the bottom of an 8- or 10-inch springform pan. Chill until firm. Dotdash Meredith Food Studios
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Beat together cream cheese and lemon juice in a medium bowl until soft. Add whipping cream and beat with an electric mixer until the batter becomes thick. Add sugar and continue to beat until stiff. Dotdash Meredith Food Studios
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Pour into chilled crust, and top with pie filling or fresh fruit. Chill for several hours or overnight. Dotdash Meredith Food Studios
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Just before serving, remove the sides of the springform pan. DOTDASH MEREDITH FOOD STUDIOS
