• 1 prepare a graham cracker or other cookie crumb pie crust
• 1 (8-oz.) package cream cheese, softened
• 1 (14-oz.) can eagle® brand sweetened condensed milk (not evaporated milk)
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
Topping
• 1 (21-oz.) can cherry pie filling (I like E.D. Smith), chilled or any other fruit in season
With mixer, beat cheese (make sure it is room temperature) until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with your choice of pie filling. Refrigerate leftovers.
Tip:
Because this cheesecake is no bake it can easily be adapted to any container for serving. Try making individual maple cheesecake by adding maple syrup and using maple cookies crushed for crust. Add whipped cream or another garnish as desired. Experiment!
Comments
Post a Comment