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Creamy Baked Cheesecake (VRP 037)

Creamy Baked Cheesecake (VRP 037)

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Creamy Baked CheesecakeCreamy Baked Cheesecake

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Creamy Baked Cheesecake Recipe

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Creamy Baked Cheesecake

Creamy Baked Cheesecake


  • 1¾ cups graham cracker crumbs
  • ¼ cup sugar
  • ⅓ cup margarine or butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3 eggs
  • ¼ cup ReaLemon Lemon Juice from Concentrate
  • 1 (8-ounce) container sour cream
  • 1 (21-ounce) can cherry pie filling, chilled


  1. Preheat oven to 300°.
  2. Combine crumbs, sugar and margarine; press on bottom of 9-inch springform pan.
  3. In mixer bowl, beat cheese until fluffy.
  4. Gradually beat in Eagle Brand until smooth.
  5. Beat in eggs and ReaLemon brand.
  6. Pour into prepared pan.
  7. Bake 55 minutes or until center is set; top with sour cream.
  8. Bake 5 minutes longer.
  9. Cool.
  10. Chill.
  11. Top with pie filling.
  12. Refrigerate leftovers.

Creamy Baked Cheesecake

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