Creamy Chessecake

Creamy Chessecake

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melinda talbott


how interesting


★★★★★ 2 votes



  • 1 1/4 c
    graham cracker, crushed in to crumbs
  • 1/4 c
  • 1/3 c
    butter, melted
  • 2
    (8 ounces each) packages of cream cheese, softened at room temperature
  • 14 oz
    can of sweetened condensed milk
  • 3
  • 1/4 c
    lemon juice
  • 8 oz
    container of sour cream
  • 21 oz
    can of cherry pie filling

How to Make Creamy Chessecake


  1. Heat the oven to 300 degrees. Mix cracker crumbs, sugar and butter together in to a bowl until blended well. Press the crumb mixture evenly on bottom of a 9 inch spring-form pan. Set the crust aside until needed. Beat cream cheese in to a bowl until beaten well and fluffy. Add sweetened milk to the beaten cream cheese. Beat the mixture until beaten well and smooth. Add eggs and lemon juice to the cream cheese mixture. Stir the mixture until blended well. Pour the cream cheese mixture evenly in to the crust. Bake in to the heated oven for 50 minutes to 55 minutes or until center of the cheesecake is set. Remove cheesecake from the oven. Spread sour cream evenly over top of the cheesecake. Bake in to the heated oven for 5 minutes longer. Remove cheesecake from the oven. Turn the oven off. Allow cheesecake to cool for 1 hour. Chill cheesecake in to the refrigerator for 4 hours. Spread pie filling evenly over top of the cheesecake and serve.

Printable Recipe Card

About Creamy Chessecake

Course/Dish: Pies

Show 3 Comments & Reviews

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