The ideal beer cheese dip for a summertime gathering or when guests come over to watch the game. My husband enjoys the heat, therefore this is his favorite. Be prepared to share the recipe. Our most popular request is it! Serve alongside your preferred tortilla chips.
| Prep Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 springform pan |
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ⅓ cup butter, melted
- 2 (8 ounce) packages cream cheese
- 2 teaspoons lemon juice
- 1 pint heavy whipping cream
- ⅓ cup white sugar
- 1 (21 ounce) can cherry pie filling
Instructions
- 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.
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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
- Pour into chilled crust, and top with pie filling or fresh fruit. Chill for several hours or overnight.
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- Just before serving, remove the sides of the springform pan.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 21 g |
| Sodium | 236 mg |
| Sugars | 15 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic recipe! Best cheese cake I’ve ever made. I did whip the whipping cream and sugar separately from the cream cheese and then beat it into the cream cheese. Light and fluffy texture while still being dense. Delicious!
I thought that it had too much whipping cream and not enough cheese, so…I adjusted it and it came out perfectly. I can make a cheesecake in 10 minutes. First of all, I get an already made graham cracker pie crust. Then I take 1 & 1/2 packages of cream cheese from the fridge and soften it in the microwave for about a minute. Then I beat the cream cheese with a teaspoon of lemon and set it aside. Then I beat 3/4 cup whipping cream with 1/4 c. sugar in my Kitchen Aid mixer until it’s firm. Then I add the cream cheese mixture and mix them together until they are combined well (10-15 seconds. After that, I put in the pie pan, let it chill for about an hour, then put pie filling on top and voilà. Super fast, super yummy and not too sweet cheesecake! I’ve made this numerous times and EVERYONE loves it!
There IS something wrong with this recipe. I followed the directions exactly. After adding the whipping cream, the mixture never thickened. In fact, the long I beat it, the runnier it got!!! So my advice….DONT add the liquid whip cream to the cream cheese. Whip it FIRST, then fold it in. And don’t add the lemon juice. Because now my liquid is curdled.
I love this recicipe! I did not add lemon juice because I don’t like lemon juice in any cheese cake I make. I am getting ready to make it again and I am going to do 2 cans of cherrys, one can was not enough.
I haven’t made this just yet but I will be doing so very soon (without the lemon-I’ve never put that into anything lol) and giving my rating. In the meantime, I don’t think people realize that they have changed the heavy whipping cream ingredients. So it doesn’t whip up like it used to, which may be why people are having issues with this recipe. I think they changed the amount or removed altogether the CARRAGEENAN in the heavy whipping creams. So we only get the great value heavy whipping cream at Walmart (which I hate!) cuz it’s the only one that seems to whip up enough for coffee. So check the ingredients and that might help for those that struggled.
It’s easy. However I made a few changes and it was perfect. I beat the cold whipping cream until stiff and added the sugar and beat that in. Then I beat the cream cheese (room temperature) and added clear vanilla flavoring instead of lemon juice. Poured in two store bought graham cracker shells and spread mixture evenly. After they set, I will use cherry pie filling when served.
My mom loves cheesecake and this is really easy to make. It tastes great.
I have been making a variant of this for decades, and my mother did before me. The variant that I use has canned sweetened condensed (NOT evaporated) milk in it rather than heavy cream, and a bit more lemon juice. The lemon juice is key to thickening it up, and it does need to set for awhile. Very simple, and very delicious.
I love this recuipe, make it every Christmas and I am the cheese cake king!!
Someone recommended cutting down on the lemon juice and doing 2 Tablespoons of vanilla. I cut the lemon in half and did 1 Tablespoon. It came out tasting like vanilla with zero tartness. Would recommend following the recipe.
I am not really a fan of “cheesecake pie” BUT my husband is and he loves this. I was looking for a no bake cheesecake similar to the boxed mix at the store . I figured, if I’m getting the mixer out and adding butter and sugar to the crust plus adding milk to the filling for the boxed mix, I’d rather make one from scratch. The boxed mix isn’t saving me any time and the boxed ingredients are more processed than a homemade version. This recipe works really well. You can add a little vanilla in addition to the lemon juice or you could probably add almond flavoring, maybe even a little orange juice and peel. I make it as is and I’ll be making one Wednesday night for Thanksgiving because my husband requested it.
Ive made this cheese cake numerous times.. for my family, holidays, co workers pot luck. Everyone raves over how creamy it is. people will bring a cheesecake to a gathering and apologize that its not my cheesecake. People ask for the “secret” and I say its been “whipped to death”.. meaning I mix it for a very long time. I think it makes it creamier. I would be heart broken if I lost this recipe.
Very easy to make. Didn’t have any issues with it being thick enough. I did use 2/3 c sugar as others suggested and 1/2 the amount asked for heavy whipped cream. I mixed it all together. I didn’t need to whip the cream and sugar separately. Would make this again.
It was beautiful
I have the same exact recipe from my great aunt, so you must be psychic, this recipe has been around for a long time.
Delicious!
I had no problem making this and I consider myself a newbie to baking. I mixed everything per the instructions using the beater tool until it everything was completely mixed. I then switched to the whisk tool and it stiffed right up! I had to slowly add an additional 2/3 cup sugar because it just kept tasting too much like cream cheese. Other than that, simple and easy cheesecake!
I made this and it was so good very easy compliments to you.
it was really good but I did not let it set completely. I took it out 3 hours after making it. but the left over came out better than the first time eating it. The crust part came out really good and flavorful I added all spice but i added to much to it. But over all it came out really good, for a person that is not fond of cheesecake.
I love it and my family really like it. I don’t have a sweet tooth like my brother and sister but love baking for them. Thank you
This recipe was delicious!! On a hot summer day, when I didn’t want to turn on the oven, it was easy. Consistency and texture seem to be an issue for some people. I did OK. It took a bit of time beating the heavy whipping cream to make it thick. I added a lot more lemon juice simply because I like lemon. I probably doubled the lemon juice but felt still not enough. Everyday we cut a piece and lasted for three days for two of us. It was delicious with or without cherry filling. Everyday it got firmer and tasted better. My husband was saying it was “weird” on the first day, but he was craving it on the third day! I will make this again!