Cheesecake ( campbell soup )
9 inch pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fine vanilla wafer or |
| Graham cracker crumbs | ||
| 6 | tablespoons | Butter, melted |
| ¼ | cup | Sugar |
| 12 | ounces | Cream cheese, softened |
| ⅔ | cup | Sugar |
| 3 | Eggs | |
| 1 | can | Cheddar cheese soup |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Almond extract |
| 1 | cup | Sour cream |
| ¼ | cup | Sugar |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Vanilla extract |
Directions
CRUMB CRUST
FILLING
TOPPING
Crust: Combine crumbs, butter and sugar. Press firmly into 9 inch pie plate, chill.
Filling: With electric beater, beat cream cheese until smooth. Add sugar and eggs alternately. Blen in 1 cup soup, lemon juice, rind and flavourings. Pour into chilled pie crust. Bake at 350 degrees for 50 minutes.
Topping: Blend sour cream, remaining soup, sugar, lemon rind and vanilla. Spread on pie, bake 5 minutes more. Cool; chill. Top with prepared fruit pie filling.