Cherry Cheesecake Pie is a favorite family recipe- it’s insanely easy to make and impossible to screw up. If cherry cheesecake and pie had a baby, this would be it! It’s isso good it will blow your mind!

Ingredients

• 1 8-ounce package cream cheese softened
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla use the cheap stuff like me if you want, no shame in that!
• 1 pie crust, baked and cooled (this makes enough cheese filling for a 10 inch pie); or 1 graham cracker pie crust
• 2 cans cherry, blueberry or strawberry pie filling, drained

Procedure

1. Make sure cream cheese is softened at room temperature to prevent pie from being lumpy.
2. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla.
3. Mix until creamy and smooth.
4. Pour the cheese mixture into the baked and cooled pie crust and smooth the top.
5. Arrange the cherries on top of the cheese mixture in concentric circles until the top is fully covered. 
6. Refrigerate several hours.

Cook’s Note

This is a soft pie. It won’t get firm so keep it in the refrigerator and serve cold. Some readers have also mentioned that you can also double the cream cheese to keep it from being runny.