Fixed this recipe for Thanksgiving, and it tastes just like the cheesecake my mom used to make.

I am so glad to find this recipe again. I also kept searching Eagle brand looking for ths. Again thank you so much!

Thank you so much for posting this...I've been looking everywhere for it....I made it years and years ago and my family loved it....tried a no-bake kit, but it wasn't nearly as good as this...I will be making this tom'w!

My mom used to make this for my sister and I for our birthdays, since we didn't like cake that much - this pie was our favorite! Thanks for posting it here!! : )

Added Kahlua and extra cream cheese. Yummy!!

My mother made this recipe and it was great. It's been almost 30 years since her passing. Been looking for it for years. I finally remembered it had condensed milk in it and it brought me here. Making this will bring back alot of fond and forgotten memories of her. THANKS!!!!!

A friend gave me some fresh lemons she had just picked from her lemon tree. I wanted to make something good with them. I looked and looked for this recipe. Remembered making it years ago. Was so glad to find it on your site. I followed the recipe, including 1/3 c. lemon juice (except I made my own graham cracker crust), and it is delicious and perfect thickness. So rich and creamy, that when my husband and I only let it chill for about 20 minutes, it was already firm enough to slice. Yummy.

I'm too young (I guess) to know about the history of this recipe. I was looking for something easy. Just made it! And it was easy, and by the taste of the beaters, yummy! I did make sure to only use 1/4 cup of lemon juice and the consistancy was nice and firm. I also added a bit of lemon zest to bring out the tartness. Two thumbs up!

Thank-You Thank-You Thank-You I have been trying to find this recipe ever since my divorce!!!! I looked everywhere for this recipe on can, the philly cheese and on the crust!! and of course you know my ex would not give it to me!!!!

Used to make this too and lost the receipe. So glad I came to this site because it is no longer on the can or on the Philly cream cheese package. This is so much better than those box no bake cheesecakes. Thanks

Christina, many thanks for the recipe. My husband and I cook all the time and our friends think we spend hours preparing their favorite deserts.
Try a butter crust for a change. 1 cup flour, 1 stick butter, 1/3 cup sugar and a teaspoon of vanilla. Cut until crumbly. I use a drop bottom pan. Cook 20 min @ 350°F. Thanks again.
Johnny B

I made this three times, twice were successful: :)
The first one I followed the instructions exactly and it was wayyyyy too runny.
The second one I just added one more package of cream cheese and it was light, fluffy and firm. Delicious.
The third I made with light (not fat free, just light) cream cheese and it turned out great, too.
Just wanted to share!

Thank you so much for this recipe it use to be on the back of the the can but not any more so. I will cherish this one happy holidays.

Thanks so much for putting this up!! We couldn't find our very old cut-out from the can and well it only took about fifteen mins to find it here! And I'm very glad! Thanks again for putting this up!

I have made this for years and we all love it! My daughter has been making it for about 5 years and for about 3 of thos 5 everything went fine. Now she says for some reason everytime she makes it... it is too runny and won't set right. Can anyone tell me what she may be doing wrong. The only thing I think she does different than me is she puts vanilla and lemon juice in with the eagle brand and the cream cheese at the same time instead of lemon juice and vanilla after mixing the other two first. Could this be causing it?

Cindy, I too found the recipe to be running now. So I use 2 (8 oz. each) pkgs. cream cheese to 1 can of condensed milk, juice of 1 lg. lemon. My mother has been making this since the 60's, but now I have to use 2 cream cheese instead of 1 so it is not runny. I cream the cream cheese, slowly blend in the milk, then the juice of 1 lemon, blend, then the vanilla and blend another 5 minutes. I refrigerate it overnight.

Thank you so much! The last one I made was runny also; couldn't figure it out. My son loves this pie for his birthday instead of cake.

CINDY & LINDA - I have always made this recipe using 1 pkg. cream cheese, 1 (14 oz.) can sweetened condensed milk and 1/4 c. lemon juice (instead of 1/3 c.). It has never been runny. If you are following the above recipe its possible the reason yours may be runny is the extra lemon juice between a 1/4 c. and 1/3 c.

I haven't seen the recipe on the can for years but I made it every Christmas & Thanksgiving holiday since I was in grade school, so I memorized it. My sister has used it too. I will use the same ratio whether I am making a small or large cake. I just double or triple the ingredients. We should rally for Eagle Brand to reprint the recipe on their can with the picture showing so we can clip it and tape it into our cookbooks. This is great on Ritz crackers too.

I use two packages of cream cheese, too. It is always a hit with everyone. One package just isn't enough.

I use two packages of cream cheese. Everything else is the same. Always the first dessert eaten up!

I have been using this recipe for decades. To any one having it being to runny here is what will help for sure with this and other recipes. PUT YOUR CONDENSED MILK IN THE FRIDGE THE DAY B4 MAKING!:) Cold milk = setting much better. I also use extra cream cheese for the flavor. For absolute BEST results make 1-2 days ahead, put in freezer, thaw fully IN FRIDGE the day of using :) hope this helps. Get creative I use this as a base for many desserts from simple to more complicated, including folding in what ever fresh berries are in season @ the end :)

Have you ever made Peach cream cheese pie? I use to be able to buy peach Glaze... but they don't make it anymore. I have tried making my own glaze using peaches and thickening with cornstarch but it isn't the same. Any ideas?

The problem with the runny pie is an easy fix... you MUST cream the room temperature cream cheese with mixer for FOUR MINUTES then slowly add the eagle brand and lemon juice. I must have ruined half a dozen pies before I finally figured it out. My daughter was getting really tired of eating her favorite pie with a straw!

Cindy, you add the lemon juice last to thicken it.

They aren't making the cream cheese the way they used to. Look for organic cream cheese. The ingredients list has changed.

Yes! I've found this with other recipes. The ingredients we're using are different thanks to additives to make them last longer at the store. Same thing with yogurt and sour cream - the recipes turn out better if you use the ingredients with the least weird ingredients added to it.