Crust:
1-3/4 cup graham cracker crumbs (boxed)
1/3 cup butter, softened
1/4 cup sugar
Mix well. Pat into bottom of 9X13" pan.
Filling:
3 8 oz. pkg. cream cheese
1 14 oz.can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with desired amount of pie filling (Raspberry, Cherry, etc). Refrigerate leftovers.
Notes: Best if made at least a day ahead.
1-3/4 cup graham cracker crumbs (boxed)
1/3 cup butter, softened
1/4 cup sugar
Mix well. Pat into bottom of 9X13" pan.
Filling:
3 8 oz. pkg. cream cheese
1 14 oz.can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with desired amount of pie filling (Raspberry, Cherry, etc). Refrigerate leftovers.
Notes: Best if made at least a day ahead.
1 comment:
This cheesecake is soo good on day 2. Very easy to make.
Post a Comment