(by Shirley McNevich)
1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
3 eggs
1/4 cup lemon juice
1 - 8oz. Breakstone's sour cream
1 - 21oz. can any flavor pie filling (chilled; optional)
In a bowl add graham cracker crumbs, white sugar and melted butter--stir until mixed. Press the mixture into the bottom of a 9" springform pan. In a mixer add cream cheese--beat. Add condensed milk--beat. Add eggs and lemon juice--beat well. Pour batter into the prepared crust. Bake at 300 degrees for 50-55 minutes or until center is almost set. Remove from oven, spread sour cream over the top, return to oven and bake 5 minutes longer. Cool completely. Optional--spread chilled pie filling over the top of the cheesecake.
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