• Cooking Time: 80
  • Servings: 12-16
  • Preparation Time: 20


I have always loved cheesecake (who doesn't?), but it is an expensive dessert to buy. So, I thought, I can make this. I found a recipe online somewhere years ago, and I just kept playing around with it until I got it to the point where my family loved it. A lot of the girls I work with request this cheesecake for special occasions. It is not difficult to make; it just takes a little time.

Submitted by: "Darlene Hagan"


  • Crust:
  • 1 ½ cups graham cracker crumbs
  • 3 Tbsp butter, melted
  • Filling:
  • 3 packages (8 oz ea) cream cheese, softened
  • ½ cup sugar
  • ¼ cup heavy whipping cream
  • 1 tsp vanilla extract
  • 3 eggs, lightly beaten
  • 1 can (14-oz) Eagle Brand sweetened condensed milk


  • In a small bowl, combine graham cracker crumbs and butter; press into the bottom of a greased 9-in springform pan.
  • Place pan on a baking sheet.
  • Bake at 350° for 10 minutes.
  • Cool completely on a wire rack.
  • In a large bowl, beat the cream cheese, sugar, cream and vanilla until smooth.
  • Add eggs; beat on low speed just until combined.
  • Stir in Eagle Brand milk until combined.
  • Pour into crust.
  • Place pan on a double thickness of heavy-duty foil (about 16 in x 16 in).
  • Securely wrap foil around pan.
  • Place springform pan in a larger baking pan.
  • Add 1 in hot water to larger pan.
  • Bake at 350° for 70 minutes or until center is almost set.
  • Remove pan from water bath.
  • Cool on a wire rack 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight.

Categories: Cheesecake 
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