Creamy Baked Cheesecake Recipe
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Creamy Baked Cheesecake

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

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (27)

 

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Original Recipe Yield 1 (9-inch) cheesecake
 

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 3 eggs
  • 1/4 cup lemon juice
  • 1 (8 ounce) container sour cream, at room temperature
  • 1 (21 ounce) can cherry pie filling (optional)

Directions

  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.

Footnotes

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 596 | Total Fat: 33.3g | Cholesterol: 153mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 25, 2009 by SHELLBELL   view full review
This was good. I want to mention that if your gunna use a pre-made keebler crust, you should...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 1, 2007 by Hillery   view full review
I loved this cheesecake! I'm a fan of firmer cheesecakes and this one was fabulous. For me,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 30, 2009 by EDDIEGIRL   view full review
I have been making this for years. I do not add the sour cream and cherries though. For the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 26, 2009 by Katrinchen   view full review
This was my first selfmade New York Style Cheesecake ever. It was certainly good but not...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 25, 2004 by LMINKER   view full review
I made the NY version this cheesecake for Thanksgiving and everyone loved it--so much so that...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 6, 2005 by STARFLOWER   view full review
Delicious and creamy. I made a vanilla version - used 1 tsp vanilla and left out the lemon. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 14, 2005 by naila   view full review
tried five times so far this recipe, loved it all the time. the last i made alteration,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 24, 2004 by HOLLYHOLLY   view full review
I would definitely recommend this recipe. It was a very good cheesecake. Instead of the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 24, 2004 by LYNNERIE   view full review
I did half lemon juice and half vanilla in the New York Style version of this recipe. I also...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 30, 2011 by Cathy   view full review
Very nice cheesecake, it was light and creamy, but not to fluffy. You knew it was a...

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