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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cream Cheese Pie Recipe

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This recipe for Cream Cheese Pie is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 all-ready pie crust
1 8 oz package cream cheese
1 1/3 cups sweetened condensed milk
1/3 cup bottled lemon juice
1 teaspoon vanilla
1 16 oz can cherry pie filling
Directions:
Directions:
Let cream cheese soften to room temperature, then beat until fluffy. Add milk gradually, stir until well blended. Add lemon juice and vanilla, blend well. Pour into crust. Chill 2 or 3 hours. Put cherry pie filling on top.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I once made this recipe with only 1 tablespoon of lemon juice, because I could not find it. What a flop! When mom came home (I think it was in Littleton) she told me that the lemon juice makes the cream cheese curdle, and that makes the pie firm.

 

 

 

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