- 2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 2 teaspoons vanilla extract
- In a medium bowl, mix together graham cracker crumbs, butter and sugar.
- Press firmly into the bottom of an ungreased 9-inch springform pan.
- In a large bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk until smooth.
- Stir in lemon juice and vanilla.
- Pour over crust.
- Refrigerate for at least 4 hours before serving.
cheesecake
dessert
no bake
lemon
vanilla