Ingredients

• 1.25 cups graham cracker crumbs
• 0.33 cups butter or margarine , melted
• 0.25 cups sugar
• 2 , 8 ounce
• 1 , 14 ounce
• 3 large eggs
• 0.25 cups lemon juice
• 1 , 8 ounce
• 1 , 21 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well.
4. 4 Press mixture firmly onto the bottom of a 9-inch springform pan.
5. 5 Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy.
6. 6 Gradually beat in condensed milk until smooth.
7. 7 Add eggs and lemon juice; mix well. Pour into the prepared pan.
8. 8 Bake in the preheated oven until center is set, 50 to 55 minutes.
9. 9 Remove cheesecake from the oven; top with sour cream.
10. 10 Continue baking until sour cream sets, about 5 minutes.
11. 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 per serving