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Nutrition Facts
Serving Size 97 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 190 mg 8%
Total Carbohydrate 29 g 10%
Dietary Fiber 0 g 0%
Sugars 24 g
Protein 6 g
Vitamin A 4% Iron 0%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemonade Cheesecake
Prep Time
30 minutes
Cook Time
5 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

1 H-E-B Pie Crust
3 Oz Hill Country Fare Lemon Gelatin
8 Oz H-E-B Cream Cheese
1/2 cup(s) H-E-B Cane Sugar
1 Tsp H-E-B Pure Vanilla Extract
12 Oz H-E-B Evaporated Milk
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Prepare Hill Country Fare frozen deep-dish piecrust according to baking directions, and set aside.
Place lemon gelatin in a small microwave-safe bowl with 1/2-cup water; microwave on high power for 1 1/2 minutes, in 30 second increments. Add chilled evaporated milk to dissolved gelatin, and stir to combine; set mixture in freezer for 10 minutes to chill down.
Meanwhile, combine cream cheese, sugar and vanilla in a large mixing bowl, and mix with an electric mixer on high speed until mixture is creamy and smooth (1 minute); set mixture in freezer for 5 minutes to chill down.
Add the dissolved gelatin mixture to the cream cheese mixture, and beat with electric mixer on high speed for 30 seconds.
Pour cheesecake mixture into the prepared piecrust; cover cheesecake with plastic wrap and chill for 2 hours, or until firm.



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