Perfect Creamy Baked Cheesecake
Creamy, tangy cheesecake with a buttery graham cracker crust, topped with rich sour cream and cherry pie filling for a delightful dessert suitable for special occasions.
Ingredients
- 1 1/4 cups graham cracker crumbs ⓘ
- 1/4 cup sugar ⓘ
- 1/3 cup margarine or butter, melted ⓘ
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can Eagle Brand sweetened condensed milk ⓘ
- 3 eggs ⓘ
- 1/4 cup lemon juice from concentrate ⓘ
- 1 (8 oz.) container sour cream ⓘ
- 1 (21 oz.) can cherry pie filling, chilled ⓘ
Instructions
- Preheat oven to 300°F (150°C).
- Combine graham cracker crumbs, sugar, and melted margarine; press mixture onto the bottom of a 9-inch spring-form pan to form the crust.
- In a mixer bowl, beat the softened cream cheese until fluffy.
- Gradually beat in the sweetened condensed milk until smooth.
- Add eggs and lemon juice; mix well.
- Pour the filling into the prepared crust.
- Bake for 50 to 55 minutes or until the center is set.
- Top with sour cream and bake for an additional 5 minutes.
- Allow the cheesecake to cool, then chill in the refrigerator.
- Top with chilled cherry pie filling before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of cream cheese and mascarpone. If you want to reduce calories, you can substitute low-fat cream cheese and use a sugar substitute in the crust. To ensure an even bake, avoid opening the oven door frequently while the cheesecake is baking. Also, let it cool gradually to prevent cracks.
Serving Suggestions
Serve slices of the cheesecake chilled, topped with a generous spoonful of chilled cherry pie filling. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a delightful contrast, try it alongside a slice of Mrs. Biddle'S Key Lime Pie for a dessert platter that impresses.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you wish to freeze it, wrap individual slices tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving to maintain its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Perfect Creamy Baked Cheesecake contains roughly 405 calories, with 5g protein, 50g carbohydrates, and 21g fat. It is a good source of calcium (13% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit topping?
Absolutely! This cheesecake is versatile, and you can top it with various fruits such as blueberries, strawberries, or even a mixed berry compote. Fresh fruit not only adds flavor but also a beautiful presentation.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center should still have a slight jiggle. It will continue to firm up as it cools. If you're unsure, a toothpick inserted into the center should come out mostly clean.
What should I do if my cheesecake cracks?
Cracks can happen; ensure you don’t overbake the cheesecake. To prevent cracking, you can also bake it in a water bath, which helps regulate the temperature. If cracks do occur, you can cover them with the sour cream topping for a seamless look.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).