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    Cherry-Topped Lemon Cheesecake Pie


    Source of Recipe


    fbnr.com

    List of Ingredients




    1 (8-ounce) package cream cheese, softened
    1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
    1/3 cup lemon juice from concentrate
    1 teaspoon vanilla extract
    1 (6-ounce) graham cracker crumb pie crust
    1 (21-ounce) can cherry pie filling, chilled

    Recipe



    1. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill at least 3 hours.

    2. To serve, top with cherry pie filling. Store covered in refrigerator.


    Note For a firmer crust, brush crust with beaten egg white; bake in 375°F oven 5 minutes. Cool before pouring filling into crust.

 

 

 

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