Darlene's Decadent Cheesecake
  • 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"