Ingredients for Suzie's Lemonade Cheesecake
- Ritz Crackers
- Butter
- Lemonade
- Eagle Brand Condensed Milk
- Cool Whip
- Pie Filling
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Suzie's Lemonade Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Suzie's Lemonade Cheesecake
- Preheat oven to 350°F (175°C). Combine 1 ½ cups graham cracker crumbs and ¼ cup sugar. Mix well and press into the bottom of a greased 9x13 inch baking pan. Reserve 2 tablespoons of crumbs for topping.
- In a separate bowl, beat 16 ounces softened cream cheese until smooth. Gradually add ¾ cup sugar and 1 teaspoon vanilla extract. Beat until well combined.
- In a separate bowl, whisk together 1 (14 ounce) can sweetened condensed milk, 1 cup lemon juice, and 2 large eggs until smooth.
- Gently fold the lemon mixture into the cream cheese mixture until just combined.
- Pour the lemon-cream cheese mixture over the graham cracker crust.
- Optional: Spread one (14 ounce) can of your favorite lemon pie filling evenly over the cheesecake batter for an extra layer of lemon flavor.
- Sprinkle the reserved 2 tablespoons of graham cracker crumbs over the top.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. Do not overbake.
- Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow it to set completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
118g
Fat
68g
Carbs
12g
