For as long as I can remember, Thanksgiving and Christmas in Nashville always meant cherry cheesecake would be served for dessert, and often sent home with us back to Little Rock or Dallas or Cabot. Sometimes Easter too, if that was where the Nguyen side of the families convened. My dad's recipe is different from this one. I believe his is actually baked. I couldn't recall the exact recipe, and I knew the Nguyens were all in Cabot together for Thanksgiving, so I quickly Googled a recipe as the girls and I shopped on Black Friday at Target just East of Portland in the Clackamas and Happy Valley area. I found the recipe at allrecipes.com.
Gianna & Sasha had a great time making this together. I made sure they knew not to raise the mixer while on because stuff would fly everywhere onto the kitchen walls. I'm pretty proud of how well they did. They've decided to make this a new Rasico holiday tradition in Oregon. When asked if it was as good as Grampa's, Gianna decided yes!
- 1 (9 inch) prepared graham cracker crust
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can of sweetened, condensed milk
- Juice of 1 lemon (2 - 3 oz.)
- 1 tsp vanilla extract
- 1 (21 oz.) can of cherry pie filling
- Place softened cream cheese in a mixing bowl. Add condensed milk, lemon juice, and vanilla. Beat until smooth. Pour mixture into the pie crust. Chill 5 hours in the fridge.
- Pour cherry filling on top. Ready to serve.