This Eagle Brand condensed milk cheesecake has a creamy and smooth texture. Top with a raspberry spread or serve plain.
Ingredients
- 1.25 cups graham cracker crumbs
- 0.33 cups butter or margarine , melted
- 0.25 cups sugar
- 2 packages cream cheese , 8 ounce
- 1 can EAGLE BRAND® Sweetened Condensed Milk , 14 ounce
- 3 large eggs
- 0.25 cups lemon juice
- 1 container sour cream , 8 ounce
- 1 can cherry pie filling , 21 ounce
Instructions
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1
Gather all ingredients.
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2
Preheat the oven to 300 degrees F (150 degrees C).
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3
Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well.
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4
Press mixture firmly onto the bottom of a 9-inch springform pan.
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5
Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy.
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6
Gradually beat in condensed milk until smooth.
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7
Add eggs and lemon juice; mix well. Pour into the prepared pan.
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8
Bake in the preheated oven until center is set, 50 to 55 minutes.
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9
Remove cheesecake from the oven; top with sour cream.
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10
Continue baking until sour cream sets, about 5 minutes.
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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.
Nutrition Facts
Per serving
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