Cherry Cheesecake Pie

By srumbel

Celebrate the red, white and blue with this classic cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in graham crust will be a crowd pleaser for sure! - See more at: http://www.cookingwithk.net/2013/06/a-southern-july-4th-tradition-mothers.html#more

Ingredients

• 8 oz. cream cheese, softened (very softened to be creamy)
• 14 oz. can condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla
• 1 prepared graham cracker crust
• 1 can cherry pie filling, chilled

Preparation

Step 1

In bowl of an electric mixer using the wire whisk attachment, beat cream cheese until fluffy and creamy without mini lumps.

Slowly add condensed milk and beat until cream and smooth. On slow add lemon juice and vanilla and mix until well blended.

Pour in prepared crust and refrigerate at least 3 hours before serving.

Top with cherry pie filling and serve. Refrigerate leftovers.

Cook's Note: In the last years, I have used the Keebler Ready Crust 2 Extra Serving Pie Crust. It makes the filling spread out a little further and the pie filling doesn't flow over the edges.