Before you know it Thanksgiving and Christmas will be RIGHT HERE!!!

The following recipe has a 45 year + recipe in my family.  When Hippy Joe and I married I couldn’t cook, period, the end.  Surprisingly we survived and he was a great sport about the garbage I put on the table.  The one dessert I could consistently make right, and he loved, was my Cherry Cheesecake.  I know this is true, because over the past few years he has asked for this recipe again and again.  So here it is in writing for all time.

Cherry Cheesecake


  •  1 (9 inch) prepared graham cracker crust
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling
  1.  Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
  2. Pour cherry pie filling on top of pie. Serve.                 

* If you’re a pecan lover (which I certainly am) you can add 1/3 cup finely chopped pecans.


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