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Creamy Baked Cheesecake

Creamy Baked Cheesecake

EAGLE BRAND(R)

EAGLE BRAND®

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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.
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Reviews

SHELLBELL
108

SHELLBELL

5/25/2009

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.

Eddie Rios-Stroud
56

Eddie Rios-Stroud

10/30/2009

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.

Hillery
51

Hillery

12/1/2007

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.

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