Stir in lemon juice and vanilla.
Turn into the pie crust.
Cover and refrigerate 2-3 hours or until firm (can do overnight); do not freeze. Chill pie filling when chilling the cheesecake.
Top with chilled pie filling before serving.
My husband took one bite and came running over to me asking for the recipe
This is seriously the best! My guests went wild over this
Classic Pecan Pie Cobbler
“This Simple Drink Could Melt Away Belly Fat Faster Than You Think—Discover the Power of Ginger Water!”
BETTER THAN ANYTHING TOFFEE RECIPE
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
My folks loved it so much. I’m definitely doubling the recipe next time!
Lemon Cream Cheese Pound Cake From Scratch
Everyone Had A Crush On Her In The 1990s, But Today I Can’t Recognize Her
