Cheesecake ( campbell soup )

Yield: 9 inch pie

Measure 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

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.

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