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Creamy Baked Cheesecake Recipe

Creamy Baked Cheesecake Recipe
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4.5 from 99 reviews

This creamy baked cheesecake is a classic dessert, featuring a buttery graham cracker crust and a luscious, tangy filling with just a hint of lemon. Topped with a silky sour cream layer and optionally garnished with cherry pie filling, this cheesecake is sure to impress at any gathering. Easy to prepare with simple techniques, it’s the perfect treat for special occasions or whenever you want something extra delicious.

  • Author: Emma
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 6 hrs 15 mins
  • Yield: 1 (9-inch) cheesecake
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • 1/4 cup sugar

For the Cheesecake Filling

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 3 large eggs
  • 1/4 cup lemon juice

For the Topping

  • 1 (8 ounce) container sour cream, at room temperature
  • 1 (21 ounce) can cherry pie filling (optional, for garnish)

Instructions

  1. Prepare Ingredients – Gather all ingredients and let the cream cheese and sour cream come to room temperature for a smooth filling and topping.
  2. Preheat Oven – Preheat your oven to 300°F (150°C) to ensure an even, gentle bake.
  3. Make the Crust – In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined, then firmly press the mixture onto the bottom of a 9-inch springform pan to form an even layer.
  4. Prepare the Filling – In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in the sweetened condensed milk until completely smooth. Add the eggs and lemon juice, mixing well after each addition until the filling is silky and lump-free.
  5. Bake the Cheesecake – Pour the cream cheese mixture over the prepared crust in the springform pan. Bake in the preheated oven for 50 to 55 minutes, until the center is just set but still slightly jiggly.
  6. Add the Sour Cream Topping – Remove the cheesecake from the oven and gently spread the sour cream evenly over the top. Return the cheesecake to the oven and bake for an additional 5 minutes, allowing the topping to set.
  7. Cool and Chill – Take the cheesecake out of the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours to ensure a perfect, creamy texture.
  8. Garnish and Serve – Before serving, optionally top with cherry pie filling for a burst of fruit flavor. Slice and serve chilled. Store leftovers covered in the refrigerator.

Notes

  • If you prefer a plain New York-style cheesecake, omit the sour cream and increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after the eggs. Bake for about 1 hour and 10 minutes.
  • Be sure all dairy ingredients are at room temperature before mixing to avoid lumps in the filling.
  • For a smoother texture, avoid overbaking. The center should still have a slight jiggle when you take it out of the oven.
  • Chilling for at least 4 hours (or overnight) is essential for clean slices and optimal flavor.

Nutrition

Find it online: https://allcookedup.com/creamy-baked-cheesecake-recipe/