Creamy Baked Cheesecake

"EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain."

Original recipe yield: 10 servings.

<h3 style="">INGREDIENTS:</h3>

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 cup lemon juice from concentrate
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling (optional)

<h3 style="">DIRECTIONS:</h3>

Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until set.
Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with cherries (optional). Store leftovers covered in refrigerator.

Variation:

New York Style Cheesecake: Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Proceed as directed, adding 2 tablespoons flour after eggs. Bake 1 hour 10 minutes or until center is set. Omit sour cream. Cool. Chill. Serve and store as directed.