Yield: 8 servings
Measure | Ingredient |
---|---|
1¼ cup | Graham cracker crumbs |
¼ cup | Sugar |
⅓ cup | Butter, melted |
16 ounces | Cream cheese, softened |
1 can | Eagle brand condensed milk |
\N \N | (not evaporated milk) |
3 \N | Eggs |
¼ cup | Lemon juice, concentrate |
8 ounces | Sour cream |
21 ounces | Cherry pie filling, chilled |
Preheat oven to 300. Combine crumbs, sugar and butter. Press on bottom of 9-inch springform pan. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling. Refrigerate leftovers.