I have used this recipe for years. Haven't changed a thing and I use a variety of pie fillings. My husband loves the standard cherry topping.

I also have been making this classic for years. I omit the vanilla and use 1/2 cup lemon juice for a more tart flavor. Yum!

as it is, this recipe is a little bit too rich - i add a carton of cool whip to the recipe. it makes more than a 9" pie will hold, so i take the extra and whip it up with some peanut butter or caramel for apple dip!! huge hit every time i make it.

This turned out terrible like soup I left it in the fridge over night it never firmed up I didn't have lemon juice so I made it with out thinking it would only affect the flavor not the consistency but may be that was the problem. Also the batter was room temp when I poured it into the crust

SO good! even better if you make your own graham cracker crust, and let it refridgerate at least 8 hours. yum!!

I doubled the recipe and it came out so runny! I dont have any idea what I did wrong. If anyone knows why please tell me. Thanx!

For so few ingredients, so little time, & no baking...this is great!

I doubled this recipe in order to make two pies, and decreased the lemon juice by half to avoid tartness. My pies ended up runny, did not keep shape at all. I'm not sure if this is due to doubling the recipe. Also, the taste was way too sweet. Will not try again.

Our family loves this cheesecake. It is easy to make and tastes so good. We have it at all of your family get togethers. We have also tried adding Boysenberry filling instead of Cherry filling and that tastes great also.

Delicious! Wouldn't make any changes!

I LOVEEEEE IT

Very easy & very good.

I made this last night for my husband and I and we loved it! I used a GV pie crust and followed the recipe. I'm glad I found a different no-bake cheesecake-version that tastes great!

I've made it twice, and it was just about perfect when I went easy on the lemon juice. A third cup is a little too tart.

I, too, have been making this pie for years. My husband always asks for this for his "birthday cake", so once a year it is served with candles on top! To change it up, I make the pie according to the recipe (in a graham crust), but top it with an assortment of sliced fresh fruit. Just start on the outside of the pie making a circle of one kind of fruit, and work your way to the middle using different fruits. Strawberries, kiwi, red grapes (cut in half, and canned mandarin slices are my favorites. It looks beautiful and your guests will be so impressed - just don't tell them how easy it was!

I have been using this recipe for at least 15 years! So simple, easy and my family loves it. I also like to alternate with bananas.

This is an excellent dessert. I will make it often. So rich and creamy, just wonderful... Thank you for adding it to the recipes.

I've been making this exact recipe for 20 years! Now, I triple it, minus 1/3 cup lemon juice (2/3 c.instead of a full cup) and I use two cans of sweetened condensed milk instead of three, to make a 9" x 13" pie. Also, to reduce the fat,I use the 1/3 less fat cream cheese(Neufchatel), and use fat-free sweetened condensed milk. My brother-in-law thought I was lying about it being low fat! My husband has a large family, so we always make one for the holidays. It's also a hit at church potlucks. The only downside is that I have to make my own graham cracker crust. I usually assign that job to my husband:)