Creamy Baked Cheesecake
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1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
1/4 cup lemon juice
1 (8 oz.) container sour cream, at room temperature
1 (21 oz.) can cherry pie filling
HEAT oven to 300ºF. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly into bottom of ungreased 9-inch springform pan.
BEAT cream cheese in large bowl 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 an additional 5 minutes. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling, if desired.
NEW YORK STYLE CHEESECAKE
OMIT sour cream. Increase cream cheese to 4 (8 oz.) packages and eggs to 4. Add 2 tablespoons flour after eggs. Proceed as above. Bake 1 hour 10 minutes or until center is set. Cool. Chill. Serve as above.