Creamy Baked Cheesecake Recipe -
Creamy Baked Cheesecake Recipe

Creamy Baked Cheesecake

Recipe by  

"EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain."

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Ingredients Edit and Save

Original recipe makes 1 (9-inch) cheesecake Change Servings


  1. Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
  3. Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.
Kitchen-Friendly View


  • For New York Style Cheesecake
  • Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above.

Reviews More Reviews

Most Helpful Positive Review
May 25, 2009

This was good. I want to mention that if your gunna use a pre-made keebler crust, you should cut the cooking time down to about 30-35 minutes. And if using premade crusts, this recipe is enough to make 2 cheesecakes! The first time I made this my cake burned because I baked it for the rec. 55 minutes = ( . Now I know it says to cookit that long because the original size of the cake is alot thicker than if you use a premade crust; hence what I said about this making 2 cakes.

Most Helpful Critical Review
Nov 25, 2011

Not our type of cheesecake. Too much like a lemon bar but spongy. Not exactly creamy either. We will not make this recipe again.

Oct 30, 2009

I have been making this for years. I do not add the sour cream and cherries though. For the holidays, I make white chocolate rose leaves; just melt white chocolate and spread onto clean real rose leaves, place in the refrigerator for 10- 15 minutes and peal leaves off, place on top of cheesecake. I also make miniature cheesecakes via the miniature cheesecake pan. The small ones are great for parties.

Dec 01, 2007

I loved this cheesecake! I'm a fan of firmer cheesecakes and this one was fabulous. For me, the lemon did not over power the recipe, but I did forget to have my sour cream room temp, so it didn't brown at all, and it cracked later in the fridge. I have two tips to avoid cracking in cheesecakes. One is to not over beat your cream cheese. The other is to bake your cheesecake until almost all the jiggle in the middle is gone, then turn off your oven and leave it in there with the door slightly open. The gradual cool down helps to prevent cracking verses immediately putting it into the fridge.

Mar 06, 2005

Delicious and creamy. I made a vanilla version - used 1 tsp vanilla and left out the lemon. Used a chocolate crumb crust. Also, did not have any sour cream and used vanilla yogurt - it actually was good! although I would use sour cream if I had it. I would make it again...hey, this is the lemon cheesecake I always make and I didn't recognize it! It's good.

Oct 26, 2009

This was my first selfmade New York Style Cheesecake ever. It was certainly good but not perfect. I think 4 eggs are too much. The filling had a slightly crumbly mouthfeel altough it looked super-creamy.

Nov 24, 2005

I made my very first REAL Cheesecake lastnight for today (thanksgiving). This recipe turned out wonderfully! My family was thrilled and i was very satisfied! I used the New York style version, and thats a REAL cheese cake, Thick and cramy, without being overly sweet... It was GREAT! Even my toughest critic (my 15 month old girl) LOVED it :)

Dec 24, 2004

I would definitely recommend this recipe. It was a very good cheesecake. Instead of the springform pan I used Keebler graham cracker crusts and the recipe yielded 2 cheesecakes. I split the cup of sour cream between the two.


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  • Calories
  • 596 kcal
  • 30%
  • Carbohydrates
  • 45.1 g
  • 15%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 33.3 g
  • 51%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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