Creamy Baked Cheesecake
Treat your loved ones to cheesecake, a perennial favorite. This one is light and velvety—and oh so good!
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
3 large eggs
1/4 cup lemon juice
1 (8-ounce) container sour cream, at room temperature
1 (21-ounce) can COMSTOCK® or WILDERNESS® Cherry Pie Filling or Topping
- For Crust: Preheat oven to 300°F (150°C). Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- For Filling: In large bowl, beat cream 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.
- Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with canned cherry pie filling or topping. Store leftovers covered in refrigerator.
Makes 1 (9-inch) cheesecake.
Tip: For New York Style Cheesecake: Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above.
Recipe and photograph provided courtesy of Birds Eye Foods, Inc. Comstock® and Wilderness® are brands of Birds Eye Foods, Inc. Copyright ©2008.