Cherry-Topped Lemon Cheesecake Pie - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
9 ounces graham cracker crust
1 (21 ounce) can cherry pie filling, chilled

Preparation

In a large mixing bowl at medium speed, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
Stir in lemon juice and vanilla. Pour into crust.
Chill at least 3 hours. To serve, top pie with fruit filling.