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1 (9 inch) graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla extract


In medium bowl; beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. TIP: Add any of your favorite fruit pie fillings or toppings to top of this cheesecake recipe and serve chilled.

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