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

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

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"