CHERRY CREAM CHEESE PIE !

DELICIOUS ! ! !

I'll bet most of you already have this Recipe, but if you do not, you have got to  try  it!  It is absolutely Wonderful with a Hot Cup of Coffee.  VERY RICH !

~ ~  CHERRY CREAM CHEESE PIE  ~ ~

OK, in a large mixing bowl, add 1 - 8 oz pkg softened cream cheese ~

Add a 14 oz can of Sweetened Condensed Milk (not evaporated milk) ~

1/3 cup Lemon Juice ~

and finally 1 tsp Vanilla ~

MIX until Smooth and Well Blended ~

POUR into a Graham Cracker Crust or Baked Pastry Shell ~

CHILL 3 hours or until well set ~

TOP with Cherry Pie Filling ~

ENJOY !

 

~ ~  CHERRY CREAM CHEESE PIE ~ ~

1 (9-inch) graham cracker crumb crust or backed pastry shell

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)

1/3 cup lemon juice from concentrate

1 teaspoon vanilla extract

1 (21-ounce) can cherry pie filling

In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.

Pour into prepared crust.  Chill 3 hours or until set.

Top with cherry filling before serving.

Refrigerate leftovers.

~ donna

Comments

[Diane ( Crafty Passions)]

YUMMO!!!!!!!!!!!!!!!!!

Diane

[Karie]

This is what my husband gets as his birthday cake every year. We make 2. He gets the cherry.....I get blueberry

[Ruth Wasmuth]

I haven't had this in years..........looks so yummy that I may have to stop at the grocery on my way home tonight.

PS...I posted my yo-yo challenge today.

[Kim]

Yummy! I think my husband would love this. Thanks for the recipe. Have a great day!

[Dawn]

That looks so good and so easy to make. Thanks for sharing!

take care,
Dawn

[Alauar Parrish]

What a yummy looking cheese cake. I might just think about making it.
Have a great Thursday.

Hugs;
Alaura

[Beverly]

My mother used to make these often, and they are delicious.

[Mary C.]

My grandmother taught me to make this pie, but we did everything from scratch, more or less. Same kind of filling, but we would make our own graham-cracker crust. The topping is pretty simple, too. We'd take a can of pie cherries (the kind packed in juice), drain the juice into a saucepan, add a couple teaspoons of cornstarch, and stir it on medium heat until it turned translucent. At that point the cherries get stirred gently into the pan, the heat gets turned off, and you put the topping on. I never really worried about chilling the pie filling before putting on the topping.
I was raised with the whole from-scratch, all organic food thing, so I have never cooked with canned fillings or storebought crusts in my life. ;)

Also, a really nice variation is to make a crust with gingersnaps (I like the Mi-Del kind [ http://www.midelcookies.com/organics/ginger_snaps.shtml ]), make the cream filling, then top it (I like a nice thick layer) with crystallized ginger. You can find the smaller chunks for baking (they're great in a sugar cookie recipe, by the way) and I like the kind you can get from Ginger People ( http://www.gingerpeople.com/crystallized-ginger/baker-s-cut.html ). The crunch and hot/sweetness of the ginger goes pretty well with the coolness and creaminess of the pie, while the gingersnap crust just ties everything together. It's a pretty good winter pie, because the ginger warms you right up.