Put a spin on traditional cheesecake with Musselman’s Lemon Creme Pie Filling. Sure to please a crowd.
Preheat oven to 350° F.
In a medium bowl, mix vanilla wafers and pecans together. Add melted butter and stir until thoroughly moistened.
Press into bottom of springform pan and bake for 10 minutes. Cool.
Cream together cream cheese and sugar. While mixer is running, slowly add eggs and continue to mix for another 2 minutes or until smooth.
Add lemon creme pie filling and lemon extract and mix thoroughly. Pour into cooled crust.
Bake at 350°F for 50 to 55 minutes. (Center will not be set until cooled.)
Serve chilled. Garnish as desired.