Cherry Topped Lemon Cheesecake Pie

Cherry-Topped Lemon Cheesecake Pie

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

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.

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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