• 2 (8 ounce) packages cream cheese, softened to room temperature
  • 1 cup white sugar
  • 3 tablespoons vanilla extract
  • 1 teaspoon lemon extract(Optional)
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 1 (9 inch) prepared graham cracker crust
  • 1 (21 ounce) can strawberry pie filling
  • Directions

  • Step 1

    Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.


  • Step 2

    Refrigerate until firm, 2 to 3 hours.

  • Cook's Notes:

    Lemon extract gives a hint of tartness and is optional. I find it complements the vanilla extract.Don’t use it if you like plain cheesecake.

    An 8-inch crust also works in this recipe.

    Any fruit filling can be used in place of strawberry, or top cheesecake with fresh fruit.

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