This is my favorite dessert of all time. This recipe dates back to the 60's and it's positively scrumptious. Sometimes. you just can't beat old school and nothing compares to this in our family, it's one of those recipes that spans the generations and we will make forever. It's timeless and it's just sinfully delicious.
Graham Cracker Crust
I make this in the food processor, it's so easy. No food processor, no worries. Just put the crumbs in a large baggie and crush with a rolling pin or a glass, then combine with the sugar and melted butter.
1 sleeve of graham crackers broken into pieces
1/3 cup of sugar
1/4 cup of melted butter
Combine all and pulse until combined. Spray pie pan with cooking spray, and pat in the graham cracker crumbs, using a measuring cup to smooth and get close to the edges. Homemade crumbs are so good, they are more coarse and gives you more graham cracker flavor.
Bake at 375 degrees for 7-8 minutes until it starts to brown.
Cool before adding filling
Lemon Cream Cheese Filling
8 ounce) package cream cheese, softened at room temperature
1 can of Eagle Brand sweetened condensed milk, don't get the low fat, go for it with fully leaded original, it's so much better
1/3 cup lemon juice - can substitute ReaLemon
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled
Steps
Beat the cream cheese with a mixer on high until fluffy. Fold in the condensed milk, lemon juice and vanilla by hand, until blended. Pour the filling into the crust and refrigerate for at least 3 hours. Top with the pie filling, chill thoroughly before serving in pan covered with aluminum foil. I always place toothpicks vertically in the pie so that the foil doesn't smash the cherries. 🍒 #cherry #cherrypie #cherrycheesecake #cheesecake #food #foodie #yummy #yummyfood #jancooksrealfood #jancancook #janspicx #foodporn #fruit #dessert #delicious #sweets #pioneerwoman
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