Got Girl Scout Cookies? Here's A Recipe Using The Lemon Sandwich Cookies!

Lemon Surprise Cheesecake Recipe

Photo by: Taste of Home

100% would make again

Read reviews (5)

Rate recipe

I love lemon pie and cheesecake—and when I whip up this treat, I can have them both for dessert!—Karen Chesnut, Clarksburg, California

This recipe is:

Contest Winning

Quick

• Rate
• Print
• Grocery List
• Recipe Box
• Email
• Share

• 12 Servings
• Prep: 30 min. + chilling

Ingredients

• 1-1/2 cups crushed lemon cream-filled sandwich cookies
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 
  LEMON FILLING:
• 2/3 cup plus 2 tablespoons sugar
• 5 tablespoons cornstarch
• 1 cup water
• 2 egg yolks, lightly beaten
• 1/3 cup lemon juice
• 2 tablespoons butter
• 1 teaspoon grated lemon peel
• 
  CHEESECAKE LAYER:
• 1 envelope unflavored gelatin
• 1/2 cup lemon juice
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 cup heavy whipping cream, whipped
• 2 teaspoons grated lemon peel

Directions

• Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack.
• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and peel. Cool to room temperature without stirring.
• In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat.
• In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel.
• Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight.

Recipe courtesy of Taste Of Home.com