1 (3 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (16 ounce) can crushed pineapple
1 (16 ounce) can cherry pie filling
1 (8 ounce) can sliced peaches, drained
1 (8 ounce) package vanilla wafers
2 tablespoons lemon juice
1 1/2 cups fresh lemon juice
In a medium bowl, mix the cream cheese, cream cheese, sugar, and pineapple. Mix until well combined. Shape the mixture into a roll. Chill for 1 hour or longer. Roll out. Seal the edges of the filling. Roll out. Cut into strips. Cut strips into strips. Place 8 on each end of the cheesecake. Secure with kitchen twine. Cover cheesecake with plastic wrap or aluminum foil and refrigerate for 2 hours or longer.
Preheat oven to 325 degrees F (165 degrees C). Bake cheesecake in preheated oven for 35 to 45 minutes, until crust is set and center is golden brown.