Preheat oven to 350(F).
With electric mixer, beat together softened cream cheese, sweetened condensed milk and eggs. Pour into graham crust. Bake for 25 minutes, until pie is set and lightly browned on top. Cool on rack, then refrigerate. Top with canned pie filling or fresh fruit if you like; pineapple sundae topping is great too. One can of pie filing is enough to top 2 cheesecake pies.
This is delicious and ridiculously simple.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 64 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 46.5mg||14 %|
|Sodium 116.9mg||4 %|
|Potassium 42.3mg||1 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.3g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 138
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