Cherry Cream Cheese Cake

Originally in the 1991 cookbook


1 crumb or baked pastry 9 inch shell
1 pkg (8 oz) cream cheese or Neufchatel cheese
1 1/3 (15 oz) can sweetened condensed milk
1/2 cup lemon juice
1 tsp vanilla extract
1 cup prepared cherry pie filling


  1. Let cheese stand at room temperature until soft. Beat until fluffy.
  2. Gradually stir in milk, add lemon juice & vanilla; stir until blended.
  3. Pour into prepared crust. Chill 2-3 hours.
  4. Garnish top of pie with cherry pie filling.


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