This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie.  It is delicious!

Cherry Cheesecake

(9 inch) prepared graham cracker crust

(8 ounce) package cream cheese, softened

(14 ounce) can sweetened condensed milk

lemon juice

vanilla extract

(21 cherry pie filling

Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla.  Beat until well blended.  Pour mixture into the pie crust.  Chill for 5 hours.  DO NOT FREEZE!!!


Pour cherry pie filling on top of pie.  Serve.


My family has also been making this for years!  One tip: recently I made this with non-fat sweetened condensed milk and it took 5 days to set properly.  Still tastes good, but if you want it to set in a reasonable amount of time, you must use the regular version.

This is absolutely the best cheesecake in the world.  My family fights over it.  We used to save it for special occasions but now we make it year round.  I will say to all of you who think you can get by without 1/3 cup of lemon juice, you're wrong.  That's what makes the pie set and remain firm.  You must add all of it.

I'm baffled as to why this doesn't work out for some people.I made 5 of  these for a potluck dinner (I was resposible for bringing all the dessert) and I needed something very quick and very easy to throw together.  I bought pre made graham cracker crusts,and a few different varieties of toppings, and was able to whip this up in batches in my food processor in about 20 minutes.  I stuck them in the fridge for about 12 hours, and I had a dessert that everybody thought I  slaved over and looked and tasted great! I'm wondering if people may have decreased the lemon juice. This is an integral part to the taste and the consistency of this cheesecake. It takes care of that sweetened condensed milk taste too!!  Anyway, thanks LJ for an easy dessert!

This recipe for cheesecake is pretty good it's quick and easy however you want want to hold the condense milk though the cheesecake turned out to be very sweet and might not suit the taste suits of the older people. I used more "light" cheese and less condense milk instead to reduce the sweetness of the cake.

This is such a delightful recipe.it does take the cheesecake alot of hours to firm up.But what i did to give if more of a cheesecake taste was to add about 1/2 of another 8oz of cream cheese to it and it also help it to firm up more even though i left it in the refrigerator overnight yummy yummy cheesecake.This sort of have a keylime taste to it but all in all it's delicious.I have many this cheesecake numerous time for many many people.

This is the only cheesecake my husband will eat. I have been making this for him for years. The only problem with this recipe is that I have to make this when he is not home because like a child he can not wait until it sets. (Ha-Ha) Tip: Do not try to use already softened cream cheese be patient & wait for the pkg to soften. As I have tried this in a hurry & the pie does not set up well.

I use this recipe all the time but I NEVER just place it in the fridge. If you want the professional look bake your cake for about 1 hour at 375 degrees (or until it turns a light brown). Let cool for about 20 minutes before putting on the topping and then place in the fridge to cool. Comes out perfect everytime! and it only takes about 2 hours. 

An excellent cheesecake! Best if eaten a couple of days after making so that the flavours of the ingredients have a chance to blend properly.

After 2 days it was still runny and the condensed milk taste was too strong. Nobody who tried it liked it.

cherry cheesecake

Prep Time: 30 minutes

Total: 5 hours, 30 minutes

Servings: 5

Cost: $3.69 /serving

Author : L. J. Bryan

Ingredients

Instructions

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