Next in our series of Evite Eats is a cherry cream cheesecake made by our very own Manager of Customer Service.
As the week winds down to Labor Day, we’re focusing the blog on the “labor” at Evite through our Evite Eats series… and we’ve discovered that the men in our office are no slouches in the kitchen. Case in point: Shime Simmons, Manager of Customer Service. After some cajoling — er, encouragement, Shime agreed to share his recipe for this outstanding cheesecake, which makes a great addition not only to a Labor Day celebration, but just about any get-together where dessert is a must.
- 1 package Honey Graham Crackers
- 1 stick butter
- 1/3 cup sugar
- 1 can sweetened condensed milk
- 1/3 cup lemon juice
- 1 1/2 teaspoon vanilla
- 8 ounce package cream cheese
- 3/4 can of Comstock Cherry Pie Topping
Crust: Preheat oven to 300 degrees. Mix graham crackers, butter, and sugar thoroughly. Spread mixture into pie plate and bake for 5 minutes. Remove from oven and cool in refrigerator while making the topping.
Filling/Topping: In a large mixing bowl, combine sweetened condensed milk, lemon juice, cream cheese, and vanilla and mix until smooth. Remove prepared crust from refrigerator and evenly distribute filling. Chill for another 2 hours. Remove and spread 3/4 can of Comstock topping. Chill for one more hour before serving.