I've made cheesecake from scratch but this is better.
1 9 inch crust, either a short pie crust or a graham cracker crust
1 package cream cheese, softened
1 egg
1 TBSP lemon juice
1/4 cup sugar
1/4 tsp salt
1 21 ounce can pie filling
Preheat oven to 350.
Mix cream cheese with next 4 ingredients.
Pour into crust, bake 20 minutes. It might be lightly brown on top.
Take out, turn oven up to 400.
Spoon pie filling to cover cream cheese.
Put back in and bake another 20 minutes. If the crust is starting to burn, put a ring of foil over it.
Let cool and enjoy!
Keep in the fridge.
This is better because there's fruit with it.
OK, the fruit is heavily sugared; you're not going to eat the whole thing in one day right?
My preference is berry pie fillings, not apple, peach or apricot.
The berries give more of a color contrast with the cream cheese.
YMMV.
I found this online.
Another suggestion is put 2/3 of a 15 ounce can of pie filling in a yellow cake,
or especially raspberry or cherry in a chocolate cake.
You can use the leftovers in oatmeal.
I have a recipe by George Greenstein for something called wine loaf.
It makes two large loaf cakes.
I love it with plumped dried fruit and nuts in various combinations.
I'm going to try layering the cake with pie filling.
Dessert is back!
© Patricia Jo Heil, 2013-2018 All Rights Reserved
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