The BEST Cherry Cheesecake

I don't know how else to say this, but you've been missing out if you haven't had my mom's Cherry Cheesecake yet. Seriously. I requested this for my 21st birthday in lieu of a "real" cake, and it's the first cheesecake Perry will actually eat, rather gobble up. And to think he tried to pass on it...

This dessert is not only a traditional item in the Patrick family, but has made it's way into the Dustin family as well! I made a double recipe for Thanksgiving, and it was gone within 24 hours. That's some serious goodness! Does pumpkin pie even go that fast?!

I don't have it memorized quite yet, so I thought I'd add this recipe to my blog because it's the one recipe I ALWAYS need when I'm out of my kitchen. Enjoy! And then come back and tell me how you like it!

Cherry Cheesecake

Ingredients

Crust:

1 1/2 graham cracker packages

1/3 cup sugar

6 tbs melted buttter

Filling:

1 8oz package of cream cheese (softened)

1/3 cup lemon juice
1 14oz can sweeten condensed milk
1 tsp vanilla
1 can cherry pie filling

Directions
1. For the crust you can either buy a pre-made graham cracker crust, or make your own. To make your own, crush the graham cracker leaving no large pieces. I put mine in a bowl and use the bottom of a cup to crush them.
2. When they're crushed, add the sugar and melted butter.
3. Press into a a 9 in pie pan, or 9 in square pan using wax paper.
4. To make the filling, beat the cream cheese with mixer until it's fluffy.
5. Add the sweeten condensed milk, lemon juice and vanilla and mix until combined.
6. Pour on top of the crust.
7. Let chill in the refrigerator for at least 3 hours.
8. Spread cherry pie filling on top before serving.

Enjoy!