Prep Time::20 mins
Cook Time::55 mins
Additional Time:: 5 hrs
Total Time:: 6 hrs 15 mins
Servings::10
Yield::1 9-inch cheesecake
Ingredients
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1 ¼ cups graham cracker crumbs
⅓ cup butter or margarine, melted
¼ cup sugar
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large eggs
¼ cup lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling (Optional)
Directions
Gather all ingredients.
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Preheat the oven to 300 degrees F (150 degrees C).
Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well.
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Press mixture firmly onto the bottom of a 9-inch springform pan.
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Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy.
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Gradually beat in condensed milk until smooth.
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Add eggs and lemon juice; mix well. Pour into the prepared pan.
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Bake in the preheated oven until center is set, 50 to 55 minutes.
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Remove cheesecake from the oven; top with sour cream.
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Continue baking until sour cream sets, about 5 minutes.
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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.
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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 in the preheated oven until center is set, about 1 hour and 10 minutes. Cool, chill, and serve as above.