Creamy Baked Cheesecake

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

Servings: 10
Yield: 1 (9-inch) cheesecake



1 ¼ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 eggs
¼ cup lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling (Optional)


Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

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.

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.

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.

Nutrition Facts

Per Serving: 596 calories; protein 8.7g; carbohydrates 45.1g; fat 33.3g; cholesterol 145.3mg; sodium 339.5mg.

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