This is a great cheesecake that requires no baking. This recipe has been in my family for longer than I can remember. I love that you can put together this cheesecake in a matter of minutes, and you don’t have to bake it, or even wait that long before you satisfy that craving for cheesecake.

Cherry O Cheese Pie

1 baked 9-inch pastry shell or a 9-inch crumb crust
1 8 oz pkg. cream cheese, softened
1 14 ounce can of Eagle Brand Milk – Sweetened and Condensed Milk
1 tsp. vanilla
2 tsp. Lemon Juice
1 can cherry pie filling, chilled
1/2 C. sugar
1 Tbsp. cornstarch dissolved in 1 Tbsp. water.
In a medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in milk until thoroughly blend. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.
For the cherry topping, get a can of cherry pie filling, and place it in a medium sized saucepan. Add cornstarch to water, stir well, and mix this into the pie filling along with the 1/2 cup of sugar. Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie.