Lemon Cheesecake

Name: Lemon Cheesecake
Ingredients: 1 graham crackers, crushed; 2/3 cup boiling water; 1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin; 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese; 1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread; 2 cups thawed COOL WHIP LITE Whipped Topping; 1 cup light cherry pie filling

7 ingredients

13 steps

Ingredients

1 graham crackers, crushed
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
2 cups thawed COOL WHIP LITE Whipped Topping
1 cup light cherry pie filling

Directions

1

Spray 8- or 9-inch springform pan or 9-inch pie plate with no stick cooking spray.
2

Sprinkle with 1/2 of the graham cracker crumbs; set aside.
3

Stir boiling water into gelatin in small bowl 2 minutes or until completely dissolved.
4

Pour into blender container.
5

Add cheeses; cover.
6

Blend on medium speed until smooth, scraping down sides occasionally.
7

Pour into large bowl.
8

Gently stir in whipped topping.
9

Spread in prepared pie plate.
10

Sprinkle remaining crumbs around outside edge, leaving center plain.
11

Refrigerate 4 hours or until firm.
12

Just before serving, gently spread pie filling onto center of cheesecake.
13

Store leftover cheesecake in refrigerator.