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Lemon Twisted Cheesecake

Put a spin on traditional cheesecake with Musselman’s Lemon Creme Pie Filling. Sure to please a crowd.

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  • 1 ½ cups vanilla wafers, crushed
  • ½ cup pecans, finely chopped
  • cup butter, melted
  • 3 8-ounce packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs, slightly beaten
  • 1 cup MUSSELMAN’S® Lemon Creme Pie Filling
  • 1 teaspoon lemon extract


  1. Step 1
    Preheat oven to 350° F.

  2. Step 2
    In a medium bowl, mix vanilla wafers and pecans together. Add melted butter and stir until thoroughly moistened.

  3. Step 3
    Press into bottom of springform pan and bake for 10 minutes. Cool.

  4. Step 4
    Cream together cream cheese and sugar. While mixer is running, slowly add eggs and continue to mix for another 2 minutes or until smooth.

  5. Step 5
    Add lemon creme pie filling and lemon extract and mix thoroughly. Pour into cooled crust.

  6. Step 6
    Bake at 350°F for 50 to 55 minutes. (Center will not be set until cooled.)

  7. Step 7
    Serve chilled. Garnish as desired.

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