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A cherry topping dresses up this simple, yet luscious cheesecake.

Cherry Cream Cheese Pie

1 (8-ounce) package cream cheese, softened
1 1/3 cups sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 9-inch graham cracker pie crust
1 (16-ounce) can cherries, drained, juices reserved
2 tablespoons granulated sugar
2 teaspoons cornstarch

1. In a large mixing bowl, beat cream cheese until smooth. Add condensed milk and continue beating until well blended. Mix in lemon juice and vanilla. Pour into pie crust and refrigerate.
2. Combine reserved cherry juice, sugar and cornstarch in a small saucepan and cook until clear. Remove from heat and stir in cherries. Allow to cool to room temperature and then spoon cherry mixture over chilled pie. Refrigerate for 1 hour.

Makes 10 servings.

Cook's Tip: Canned cherry pie filling can be used in place of the cooked cherry topping.