Cherry-topped Cheesecake


1-1/2 cups graham cracker crumbs (about 24 squares)

6 tablespoons butter or margarine, melted

1 envelope unflavored gelatin

1/4 cup cold water

1/4 cup milk

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners’ sugar

2 teaspoons grated lemon peel

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 can (21 ounces) cherry pie filling


Combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.

In a saucepan, combine gelatin and water; let stand 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.

Beat cream cheese and sugar until light and fluffy. Add gelatin mixture and lemon peel; mix well. Chill until partially set.

Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping.

Yield: 10-12 servings

Verna Arthur, Perkins, Oklahoma’s Recipe

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