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Cats Mama

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 1 hr 15 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • Crust:
  • 11 oz. graham wafer crumbs
  • 4 oz. white sugar
  • 4 oz. butter, melted
  • Filling:
  • 26 oz. Philadelphia Cream Cheese, room temperature
  • 3 cans (12 oz. each) Eagle Brand Sweetened Condensed Milk (Do not use low fat)
  • 6 oz. fresh lemon juice
  • 1 tsp. pure vanilla flavoring
make it
To make crust: Combine the wafer crumbs and sugar in a bowl. Melt the butter and add to the mixture. Mix thoroughly. Fill the bottom and sides of a 8-9" springform pan. Press firmly and smooth the crust with the back of a spoon.

To make filling: With an electric mixer, whip the softened cream cheese for about 8 minutes, or until smooth and creamy. Add the condensed milk, scraping the bowl, and mix at low speed until smooth and incorporated, about 3-4 minutes. Add the lemon juice and vanilla and mix at low speed 30 seconds.

Fill the crust-lined pan with the filling and smooth it with a spatula. Cover with plastic wrap, and refrigerate at least 1 hour or until set.
This makes a rather large cheesecake, and will keep covered in the fridge for about a week, IF there is any left after company.

It is good served plain or with a dollop of cherry pie filling. We prefer it plain though.
Average Rating  (4)
Rated  by a cook on 12/24/2008 My family loves this pie. We top it with cherry pie filling and serve it at Christmas dinner every year.
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