(by Shirley McNevich)
Crust: 1 stick softened butter; 2 eggs; 1/2 cup white sugar; 1 tsp. baking powder; 2 cups flour; a pinch of salt
Filling: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 eggs; 1 TBSP vanilla; 3 cups regular milk; 1 cup Carnation evaporated milk (NOT condensed)
Crust: in a mixer add softened butter and 1/2 cup white sugar--beat. Add 2 eggs--beat. Add baking powder and salt--beat. Slowly add flour--beat. Press the mixture into the bottom of a greased 9 x 13 cake pan. Refrigerate the crust for 15 minutes. Filling: in a mixer add cream cheese and 1 cup white sugar--beat. Add 4 eggs--beat. Add vanilla and milk--beat. Add evaporated milk--beat until smooth. Remove crust from refrigerator--spread filling mixture over the top. Bake at 300 degrees for 80 minutes or until center is almost set. Cool completely. Refrigerate until cold. Top with pie filling if desired.
