Lemon Supreme Cheesecake

This cheesecake features a crisp vanilla wafer crust, a smooth and creamy lemon-infused filling, and a tangy lemon pie filling on top. A delightful dessert that’s both refreshing and indulgent, perfect for any occasion.

Ingredients

Crust

1 1/2 cups vanilla wafer crumbs about 40 cookies
2 Tablespoon granulated sugar
1/2 teaspoon grated lemon peel
1/4 cup butter melted

Filling

24 ounces cream cheese 3 packs
3/4 cup granulated sugar
3 large eggs
1 cup whipping cream
1 Tablespoon grated lemon peel
3 Tablespoons lemon juice
1/4 teaspoon salt

Topping

1 can lemon pie filling or can make cook and serve lemon pudding
1/2 cup whipping cream
1 Tablespoon granulated sugar

Instructions

Prepare the crust: In a medium bowl, mix together 1 1/2 cups vanilla wafer crumbs, 2 tablespoons sugar, 1/2 teaspoon grated lemon peel, and 1/4 cup melted butter until well combined.
Assemble the crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the pan in the fridge while you prepare the filling.
Make the filling: Beat 3 packages softened cream cheese in a large bowl until fluffy. Gradually add 3/4 cup sugar and beat until smooth. Add 3 eggs, one at a time, mixing well after each addition. On low speed, beat in 1 cup whipping cream, 1 tablespoon grated lemon peel, 3 tablespoons fresh lemon juice, and 1/4 teaspoon salt until smooth.
Bake the cheesecake: Pour the filling into the prepared crust. Bake at 325°F for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Cool: Let the cheesecake cool in the pan on a wire rack for 20 minutes. Afterward, refrigerate for at least 1 1/2 hours.
Top with lemon pie filling: Once the cheesecake has chilled, spoon 1 jar of lemon pie filling on top. Refrigerate overnight to let the flavors meld together.
Make the whipped cream: Just before serving, beat 1/2 cup whipping cream and 1 tablespoon sugar in a small bowl on high speed until stiff peaks form.
Serve: Remove the sides of the springform pan and top each slice with a generous spoonful of whipped cream.

Notes

Crust: You can substitute the vanilla wafer crumbs with graham cracker crumbs for a different flavor. If you prefer a thicker crust, increase the crumb amount slightly.
Topping: The lemon pie filling adds a perfect tangy touch to the cheesecake. You can also top it with fresh lemon slices or zest for added citrus flavor.
Storage: Keep the cheesecake refrigerated. It can be stored for up to 3 days in an airtight container, or you can freeze individual slices for later enjoyment.