Creamy Baked Cheesecake
Creamy Baked Cheesecake recipe
Yield
1 cakePrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
margarine
or butter, melted |
|
| 2 | packages |
cream cheese
softened |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 3 | large |
eggs
|
|
| ¼ | cup |
lemon juice
|
|
| 8 | oz |
sour cream
at room temp |
*
|
| 21 | ounces |
cherry pie filling
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
|
|
| 79 | ml |
margarine
or butter, melted |
|
| 2 | packages |
cream cheese
softened |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 3 | large |
eggs
|
|
| 59 | ml |
lemon juice
|
|
| 8 | oz |
sour cream
at room temp |
*
|
| 606.9 | ml/g |
cherry pie filling
cold |
|
Directions
Preheat oven to 300 degrees.
Combine crumbs, sugar, and margarine; press firmly on bottom of 9-inch springform pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and lemon juice, mix well. Pour into prepared pan.
Bake 50 to 55 minutes or until center is set; top with sour cream.
Bake 5 minutes longer.
Cool, chill. Top with pie filling. Refrigerate leftovers.
