This Eagle Brand condensed milk cheesecake has a creamy and smooth texture. Top with a raspberry spread or serve plain.
Ingredients
- ¼ cups graham cracker crumbs: 1 piece
- butter or margarine: 0.33333 cup (melted)
- sugar: 0.25 cup
- cream cheese: 2 packages (8 ounce packages, softened)
- EAGLE BRAND® Sweetened Condensed Milk: 1 can (14 ounce can)
- eggs: 3 piece
- lemon juice: 0.25 cup
- sour cream, at room temperature: 1 container (8 ounce container)
- cherry pie filling: 1 can (21 ounce can, optional)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 300 degrees F (150 degrees C).
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Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well. Dotdash Meredith Food Studios
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Press mixture firmly onto the bottom of a 9-inch springform pan. Dotdash Meredith Food Studios
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Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Dotdash Meredith Food Studios
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Gradually beat in condensed milk until smooth. Dotdash Meredith Food Studios
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Add eggs and lemon juice; mix well. Pour into the prepared pan. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Bake in the preheated oven until center is set, 50 to 55 minutes. Dotdash Meredith Food Studios
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Remove cheesecake from the oven; top with sour cream. Dotdash Meredith Food Studios
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Continue baking until sour cream sets, about 5 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
