Love it.. I'm 62 an my mother then sisters an so on has always had this cheesecake on holidays.. I'm glad I found the recipe again.. Thank you!!

I love this recipe. Glad to have found it!

For a very good twist, make a thin layer of brownies in a pie pan, cool and use as the pie crust.

I have also tripled the cream portion, spooned into glasses and topped with the cherries for a fancy looking individual servings for dessert.

Thanks Christina! My cookbook is buried in storage. Wanted to make this for my hubby! I've been making this cheesecake for 40 years. I found it in a magazine when I was a young woman! Best cheesecake ever!

Thank you so much for this recipe. I use to make this all the time but I lost the recipe I got off of the back label of the graham cracker crust. I tried to Google it and had no luck getting it. Thanks again! Happy New Year! I'll be eating my cheesecake in no time thanks to you.

Have been making this for 30 years and it is always a hit. Super easy and supper taste. I always use name brand products. Sometimes for Christmas I put a touch of green food coloring in the cheesecake mix and on Valentines Day I add just a touch of red food coloring.

Thanks for the recipe. Whenever I can't find the recipe. And the pie crust now have different recipes on them. This is a long time, over 40 years, family favorite. God bless :)

I use 1 (8 oz.) pkg. cream cheese, 1 can Eagle Brand sweetened condensed, and 1/2 c. fresh lemon juice. The secret to "never runny" is to beat 4-5 minutes with mixer. Firms up beautifully. I top with Cool Whip. Is best served after 3 days so it can season up.

Great recipe! Delicious. Add on: I used 2 (8 oz.) pkgs. cream cheeses, 1/4 cup sour cream, 8 oz. whipped cream, 1 cup confectioners' sugar. Lemon pie filling with candy lemon drops on one and cherry pie filling with chocolate syrup.. Unbelievable!!

Glad to know the tips on how to keep pie from being too runny. I've made 2 going exactly by that recipe (even less lemon juice) and they were both so runny!!

I just sent the same thing, as mine was "soupy". Looks like you had the same problem.

I have made this hundreds of times, always good! I have made it with blueberry pie filling for a change of pace. Once, I was out of lemon juice, so I used lime juice instead & it was just as good. I just buy the store brand DEEP dish graham cracker crust & it fits just perfect.

Was very good. However, even tho I used only 1/4 cup of lemon juice, and I doubled the batch for a large gathering, it came out rather soupy under the cherry pie filling on top. It was in the fridge for about 24 hours, and I thought it was very hard. But by the time I got to our destination (15 minutes away), it was soupy and didn't hold a nice firm shape. Would love to get some feedback on why this may have happened. It did taste good, tho. I followed the recipe, except I doubled it, and I used Kroger brand sweetened condensed milk, instead of Eagle. (I don't think it mattered that much which brand....?)