Ingredients
Graham Crackers, 1 ½ cups, crushed
Granulated Sugar, ¼ cup
Unsalted Butter, 6 tablespoons, melted
Cream Cheese, 2 (8 ounce) packages, softened
Sweetened Condensed Milk, 1 (14 ounce) can
Lemon Juice, ⅓ cup
Vanilla Extract, 1 teaspoon
Cherry Pie Filling, 1 (21 ounce) can
Instructions
Crush graham crackers to fine crumbs using a food processor or a zip-top bag and rolling pin.
In a bowl, mix graham cracker crumbs with granulated sugar.
Stir in melted butter until the mixture resembles wet sand.
Press the crust into the bottom and up the sides of a 9-inch pie dish. Set in the refrigerator to chill while preparing the filling.
In a large bowl, beat softened cream cheese until smooth.
Stir in sweetened condensed milk, lemon juice, and vanilla extract until well combined.
Pour the cream cheese mixture into the prepared crust, smoothing the top with a spatula.
Top with cherry pie filling, spreading it evenly over the cheesecake layer.
Chill the pie in the refrigerator for 4 hours, or until firm.
Notes
Ensure the cream cheese is softened for a smooth filling.
Use a springform pan for easy removal if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a gluten-free version, use gluten-free graham crackers or crushed gluten-free digestive biscuits.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: Refrigeration / No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: one slice
- Calories: 420
- Sugar: 48g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 65mg