1 graham cracker pie crust
1 pkg softened cream cheese, 8 oz.
1 tsp vanilla
1 can eagle brand sweetened condensed milk
1/3 c lemon juice
1 can favorite pie filling (cherry, strawberry or blueberry)
How To Make:
Beat cream cheese in mixing bowl until light and fluffy.
Add sweetened condensed milk; blend thoroughly.
Stir in lemon juice and vanilla.
Turn into the pie crust.
Cover and refrigerate 2-3 hours or until firm (can do overnight); do not freeze. Chill pie filling when chilling the cheesecake.
Top with chilled pie filling before serving.
