More Great Recipes: Cheesecake

Darlene's Decadent Cheesecake

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Member since 2013

Serves 12-16 | Prep Time 20 | Cook Time 80


1 ½ cups graham cracker crumbs
3 Tbsp butter, melted

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.

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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"

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