Post by Granny Smith on Mar 25, 2008 18:52:26 GMT -5
CHEESECAKE (NO BAKING)
graham cracker crust (recipe follows, make it first)
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk (not evaporated milk) [or use homemade]
1/3 cup lemon juice (I use bottled)
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season, optional
With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into cupcake cups or crust. Top with pie filling or fresh fruit, if desired.
Chill at least 3 hours.
Refrigerate leftovers.
GRAHAM CRACKER CRUST
1 1/2 c. graham cracker crumbs
6 tbsp. melted butter
2 T. sugar
Press into muffin tins that have been lined with cupcake liners (for easy cleanup) or 9" pie plate.
Enough for 1 9" pie or 12 individual tarts
If you want to double this recipe, make the sweetened condensed milk from HBHW, then double all the other ingredients and just toss them into the blender, along with the condensed milk. In about 30 seconds it will be done. You can double the crust recipe or, if that would be too much for your needs, use only as much as you want, then put remaining filling in a dish, cover and refrigerate. It will keep for about a week in the fridge.
graham cracker crust (recipe follows, make it first)
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk (not evaporated milk) [or use homemade]
1/3 cup lemon juice (I use bottled)
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season, optional
With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into cupcake cups or crust. Top with pie filling or fresh fruit, if desired.
Chill at least 3 hours.
Refrigerate leftovers.
GRAHAM CRACKER CRUST
1 1/2 c. graham cracker crumbs
6 tbsp. melted butter
2 T. sugar
Press into muffin tins that have been lined with cupcake liners (for easy cleanup) or 9" pie plate.
Enough for 1 9" pie or 12 individual tarts
If you want to double this recipe, make the sweetened condensed milk from HBHW, then double all the other ingredients and just toss them into the blender, along with the condensed milk. In about 30 seconds it will be done. You can double the crust recipe or, if that would be too much for your needs, use only as much as you want, then put remaining filling in a dish, cover and refrigerate. It will keep for about a week in the fridge.