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Campbell soup - cheesecake pie
Artist: _ Yield: 9
Categories: Cakes, Cheese & Eggs, Cheesecakes, Desserts, Soups & Stews, Tarts & Pies Rating: no rating.
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Ingredients:
CRUMB CRUST
2 cupFine vanilla wafer or
Graham cracker crumbs
6 tbspButter, melted
1/4 cupSugar
FILLING
12 ozCream cheese, softened
2/3 cupSugar
3 Eggs
1 canCheddar cheese soup
2 tbspLemon juice
1 tspGrated lemon rind
1 tspVanilla extract
1/4 tspAlmond extract
TOPPING
1 cupSour cream
1/4 cupSugar
1 tspGrated lemon rind
1 tspVanilla extract
Procedures:
1Crust: combine crumbs, butter and sugar.
2Press firmly into 9 inch pie plate, chill.
3Filling: with electric beater, beat cream cheese until smooth.
4Add sugar and eggs alternately.
5Blen in 1 cup soup, lemon juice, rind and flavourings.
6Pour into chilled pie crust.
7Bake at 350 °F for 50 minutes.
8Topping: blend sour cream, remaining soup, sugar, lemon rind and vanilla.
9Spread on pie, bake 5 minutes more.
10Cool; chill.
11Top with prepared fruit pie filling.
12Submitted by jane knox on 09-14-9
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