We were in the mood for cheesecake but didn’t have the time to whip up, bake and chill one, so we used this version. It’s not exactly like cheesecake, but has a great, firm texture and creamy taste that really hit the spot.
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 ready made graham cracker crust OR 1 package graham crackers and 1/4 cup melted butter
1 can cherry pie filling
In a medium bowl, whip cream cheese until smooth and creamy (if your cream cheese isn’t soft enough, you’ll get chunks). Slowly incorporate sweetened condensed milk, lemon juice and vanilla and stir until smooth. If using a ready made graham cracker crust, pour cream cheese mixture directly in. If making your crust, crush the graham crackers into small crumbs, then mix with butter and press into a pie or springform pan. Bake at 350F for about 10 minutes or until golden brown. Finally, pour in cream cheese mixture. Refrigerate for three hours (can freeze for half an hour, then refrigerate for an hour to speed it up). Place cherry pie filling on top before serving.