Best Cherry Cheesecake
Making the best cherry cheesecake for the Holidays or special event doesn’t need to be difficult. With just a few simple ingredients and a little time you can have the best easiest cheesecake. I’ve used this recipe for decades and still do today and thought I should pass it on to someone else before I get to old to remember it right of the top of my head.
Ingredients: For The Best Cherry Cheesecake
- 2 packages (8 ounces each) Of Philadelphia cream cheese ( Not the Low Fat), softened
- 1 can of carnation condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup of fresh squeezed lemon juice, or the store bought lemon juice
- 1 can of cherry pie filling(optional)
- 2 Keebler pre-made pie crust (9 inches)
Instructions:
1. Make the filling:
- place the 2 packages of cream cheese in In a large mixing bowl (I use my kitchen aid)
- Add 1 can of carnation condensed milk
- Add 1 tsp of vanilla extract
- Add 1/4 cup of lemon juice
- Turn on medium speed and mix until smooth
2. Assemble the cheesecake:
- Take the Keebler pre-made pie crust and make sure it is at room temperature.
- Pour the cream cheese filling into the pre-made pie crust. Smooth the top with a spatula.
- Add and evenly distribute cherry pie filling, or if someone doesn’t like cherries then you can put it on half of the cheesecake.
3. Chill the cheesecake:
- Place the cheesecake in the refrigerator and let it chill for at least 4 hours, or preferably overnight, to allow it to set.
Serve and enjoy:
- Once the cheesecake has set, you can slice and serve directly from the pre-made pie crust.
Out of all the cheesecake recopies this has to be the easiest and best one I have ever come across. There’s no baking and heating up the house and people will flock to this delicious cake