Creamy Baked Cheesecake

4.6
(108)
84 Reviews
33 Photos

This Eagle Brand condensed milk cheesecake has a creamy and smooth texture. Top with a raspberry spread or serve plain.

Submitted by Eagle brand
Updated on May 17, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Close up on a slice of creamy baked cheesecake, topped with cherry pie filling.
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Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
5 hrs
Total Time:
6 hrs 15 mins
Servings:
10
Yield:
1 9-inch cheesecake
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 ¼ cups graham cracker crumbs

  • ⅓ cup butter or margarine, melted

  • ¼ cup sugar

  • 2 (8 ounce) packages cream cheese, softened

  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

  • 3 large eggs

  • ¼ cup lemon juice

  • 1 (8 ounce) container sour cream, at room temperature

  • 1 (21 ounce) can cherry pie filling (Optional)

Directions

  1. Gather all ingredients.

    All ingredients gathered to make creamy baked cheesecake.

    Dotdash Meredith Food Studios

  2. Preheat the oven to 300 degrees F (150 degrees C).

  3. Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well.

    Graham cracker crumbs, butter and sugar combined in a bowl.

    Dotdash Meredith Food Studios

  4. Press mixture firmly onto the bottom of a 9-inch springform pan.

    Mixture pressed firmly into a springform pan.

    Dotdash Meredith Food Studios

  5. Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy.

    Cream cheese beaten until fluffy.

    Dotdash Meredith Food Studios

  6. Gradually beat in condensed milk until smooth.

    Condensed milk gradually beaten in until smooth.

    Dotdash Meredith Food Studios

  7. Add eggs and lemon juice; mix well. Pour into the prepared pan.

    Eggs and lemon juice added to bowl, mixing well.

    Dotdash Meredith Food Studios
    Mixture poured into prepared pan.

    Dotdash Meredith Food Studios

  8. Bake in the preheated oven until center is set, 50 to 55 minutes.

    Cheesecake baked until center is set.

    Dotdash Meredith Food Studios

  9. Remove cheesecake from the oven; top with sour cream.

    Cheesecake removed from oven and topped with sour cream.

    Dotdash Meredith Food Studios

  10. Continue baking until sour cream sets, about 5 minutes.

    Cheesecake out of the oven after sour cream sets.

    Dotdash Meredith Food Studios

  11. Cool cheesecake at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours. Garnish with pie filling before serving. Store leftovers covered in the refrigerator.

    Cheesecake topped with cherry pie filling before serving.

    Dotdash Meredith Food Studios

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 in the preheated oven until center is set, about 1 hour and 10 minutes. Cool, chill, and serve as above.

258 home cooks made it!

Nutrition Facts (per serving)

596 Calories
33g Fat
45g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 596
% Daily Value *
Total Fat 33g 43%
Saturated Fat 20g 101%
Cholesterol 145mg 48%
Sodium 340mg 15%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 9g 17%
Vitamin C 5mg 6%
Calcium 82mg 6%
Iron 1mg 8%
Potassium 192mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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