Recipe(tried): Peshtigo Cheesecake (No bake)

Dear Irasema Biggs, this recipe isn't exactly like you described, but I'm sure if you mixed the pie filling into the batter it would turn out just fine.

PESHTIGO CHEESECAKE

FOR THE CRUST:
1 1/2 to 2 cups crushed graham crackers
1/3 to 1/2 cup melted butter or margarine
1/3 cup sugar (to taste)
FOR THE CHEESECAKE:
3 pkgs (8 oz each) cream cheese, softened
1 (14 oz) can of Eagle-brand sweetened condensed milk
juice of 1 lemon
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 (15 oz) can pie filling

Mix crust ingredients together in a very large pie pan, and press with a spoon.

Whip cream cheese with mixer. Add 1/2 can Eagle brand milk, juice of 1 lemon and spices; mix well. Pour into crust and spread pie filling on top. Refrigerate until set, at least 1 hour.

I know it's a bit unusual with the spices in it, but it really is the best recipe I've ever tried for no-bake cheesecake. Enjoy!

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A Note From Betsy at Recipelink:

Hi Shawna,

Thank you for sharing the recipe. One question, you mention in the instructions to add 1/2 can condensed milk. Do you add the remainder of the can or is only 1/2 can used?