Cherry Cheese Pie

I memorized this recipe from a book called "From the Backs of Boxes, Bottles, Cans and Jars" by Ceil Dyer, but you can also find it on Key Ingredient.com at https://www.keyingredient.com/recipes/13580124/eagle-brand-no-bake-cheesecake/ .

Updated at: Wed, 16 Aug 2023 21:10:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories455.6 kcal (23%)

Total Fat19.5 g (28%)

Carbs64 g (25%)

Sugars32.4 g (36%)

Protein7.1 g (14%)

Sodium266.1 mg (13%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

8 ozcream cheese

package

1can sweetened condensed milk

1 teaspoonvanilla extract

⅓ cuplemon juice

1graham cracker crust

1 cancherry pie filling

chilled

Instructions

Step 1

1. Place cream cheese in a medium to large mixing bowl and beat until smooth.

Step 2

2. Scrape cream cheese from bowl and beat in sweetened condensed milk. Add in vanilla and lemon juice and (carefully) beat again until mostly smooth.

Step 3

3. Pour into a graham cracker crust and refrigerate 2 to 4 hours.

Step 4

4. Top with cherry pie filling before serving.

Tips

Step 5

My husband doesn't like cherry pie filling, so it's your option to use it or not to; it still tastes good. He also likes to drizzle chocolate syrup over his pie slices, so you might like to try that, too, though I don't particularly enjoy it. But everyone has their own tastes, and I thought I'd share it as an option. :-)

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