1 recipe (or 1 can) sweetened condensed milk (1/2 C. hot water, 1 C. dry non-instant milk powder, 1 C. sugar and 1 T. butter-mixed in blender, very well)
1 8 oz philadelphia cream cheese or equivalent
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
1 premade 9″ graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like-cherry seemed to be the most popular)
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!
Cook’s note: Recipe does not set up as well if you use the lower fat versions of cream cheese. Also, if you are making the homemade pie filling, the filling must be cooled to room temperature before you put it on the cheesecake. It then needs to chill an additional 2 hours to set up the pie filling completely.
Bargain Tip: Buy a lot of cream cheese at Thanksgiving/Christmas time or at Easter time when it is a really good deal here (the expiration dates are long) and then use your supply from the fridge for many recipes.
Crystal Godfrey – Author ” I Can’t Believe It’s Food Storage”