Lemon Twisted Cheesecake

yummy cheesecake I had a can of lemon pie filling sitting in my cupboard for-ev-er. I’ve been trying to use up stuff I have on hand so when I saw this recipe for cheesecake on the back of the can I thought “Bingo!” So, I made this for Valentine’s day. It was easy and delicious. It made two pies so we have another one to eat tonight.

2 graham cracker pie crusts (you can make your own but I often just buy the cheap store brand ones)


3 8oz packages cream cheese (I used Neufchatel), softened

1 cup sugar

3 eggs, slightly beaten

1 21oz can lemon cream pie filling (I used Lucky Leaf Lemon Creme)

1 tsp lemon extract (I left this out—you could also substitute lemon juice and lemon zest)

Cream together cream cheese and sugar. Slowly add eggs to creamed mixture while mixer is running. Mix for two minutes or until smooth. Add pie filling and extract and mix thoroughly. Pour into two graham cracker crusts and bake at 350 degrees for 50-55 minutes. Cool completely and then chill. (Center will not set until cooled). Serve chilled with a spoonful of cherry pie filling and a dollop of sweetened whipped cream if desired. Fantastic!

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