Posted by ehme on August 28th, 2009 in comfort food, desserts

 Print ME!

• 1 pkg. cream cheese (8 oz.), softened
• 1 can Eagle Brand milk (14 oz.)
• 1/3 c. lemon juice
• 1 graham cracker crust
• 1 can cherry pie filling

In medium bowl beat cream cheese until light and fluffy.  Add Eagle Brand, blend thoroughly.  Stir in lemon juice and vanilla.  (huh.  no mention of vanilla in the list of ingredients.  I have no idea how much.)  Pour into crust.  Chill 3 hours or until set.  Top with desired amount of pie filling.

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This is the kind of cheesecake my Mom made for years.  Imagine my surprise when I moved to New York City after high school and met an authentic cheesecake.  I still make this every once in a while when I am feeling nostalgic, but it really is no comparison to the real thing.