Bake 325 for 1 Hour in a Greased 11×17 Glass Pan.
Only use a glass pan as it stays in the glass pan for serving.
2- 8 oz. Packages of Cream Cheese
1 Teaspoon Pure Vanilla Extract
1 Cup Milk
1 Cup Sugar
2 Tablespoons Corn Starch
Cinnamon to sprinkle on top
Optional toppings for serving: cherry pie filling, blueberry pie filling, cool whip, or whipped cream
Put cream cheese, eggs, vanilla, milk, sugar and corn starch in blender and blend for 3 to 5 minutes until smooth and creamy. Pour mixture into greased 11×17 glass pan and sprinkle with cinnamon.
Bake at 325 for 1 hour. This recipe can also be used with a 10×6 or 8×8 glass pan. Cool…then keep refrigerated until ready to serve.
If serving a large group I double this recipe for my 13×9 glass pan. I make one batch at a time. I make the second batch and pour that in. Sprinkle with cinnamon and bake at 325 for 1 hour. Cool…then keep refrigerated until ready to serve.
Can be served as is OR topped with your favorites like…cherry pie filling, blueberry pie filling, cool whip, whipped cream, or your favorite. If I have a large group I will put a few different toppings in bowls and let them choose what topping they like.