1 graham cracker pie crust
1 8 oz. pkg. softened cream cheese
1 tsp vanilla
1 can eagle brand sweetened condensed milk (do not use a generic brand… generic brands are more watery and the cheesecake won’t set up correctly)
1/2 c lemon juice (such as realemon)
1 1 lb. 5 oz. can your favorite pie filling (cherry, strawberry or blueberry)
1. Beat cream cheese in mixing bowl until light and fluffy.
2. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla.
3. Turn into the pie crust. Refrigerate 2-3 hours or until firm; do not freeze. Top with chilled pie filling before serving.