This recipe for Cherry Cheese Cake, by Kathy Berning, is from Berning Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 2 1/2 c Graham cracker crumbs (about 30 graham crackers) 6 T sugar 2/3 c margarine
Filling: 1 8 oz pkg cream cheese 1 can eagle brand sweetened condensed milk 2/3 c Lemon Juice 1 tsp vanilla 2 cans Cherry pie filling
Directions:
Crust: Combine crumbs and sugar in medium sized bowl. Stir 2/3 c melted butter. Pack firmly in the bottom and sides of 9x13 inch pan. Bake for 7 minutes in 350º oven. Cool, chill.
Filling: Blend cream cheese, and Eagle Brand Milk until smooth. Add lemon juice and vanilla. Pour into baked and cooled graham cracker crust. Top with Cherry pie filling.
For smaller recipe half this one and put in pie plate.
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