If you’re looking for a rich and indulgent dessert that will impress, this Creamy Baked Cheesecake is just what you need. This cheesecake is an all-time favorite, made with a buttery graham cracker crust, smooth cream cheese filling, and topped with cherry pie filling. It has a creamy texture that melts in your mouth, with just the right amount of tang from ReaLemon Lemon Juice. This recipe is perfect for any special occasion or when you want to treat your family to a decadent dessert. The addition of sour cream gives it a velvety finish, while the cherry pie topping adds a sweet burst of flavor to every bite.
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Creamy Baked Cheesecake
Food History
Cheesecake has been around for centuries, with its origins in ancient Greece. Early versions of cheesecake were quite different, often made with fresh cheese and honey. The creamy, sweet version we know today became popular in America during the 19th century when cream cheese was introduced as the primary ingredient. Philadelphia Cream Cheese, developed by William Lawrence in 1872, quickly became the go-to brand for cheesecake lovers.
Condensed milk, like Eagle Brand Sweetened Condensed Milk, adds to the rich and dense texture of American-style cheesecakes. Eagle Brand has been a pantry staple since the mid-19th century, making this cheesecake recipe a classic example of using modern convenience products to create a luxurious dessert.
Sour cream, which was added in more recent decades, provides a smooth, tangy layer to balance the sweetness of the cheesecake. The addition of fruit toppings like cherry pie filling became a popular garnish in mid-20th century cheesecake recipes, offering a burst of color and flavor to this indulgent dessert.
Timeline
- Ancient Greece (776 B.C.): Early versions of cheesecake made with fresh cheese and honey.
- 1872: Philadelphia Cream Cheese is created by William Lawrence.
- 1856: Eagle Brand Sweetened Condensed Milk is developed, revolutionizing dessert recipes.
- Mid-20th Century: Sour cream and fruit toppings like cherry pie filling become common in American cheesecakes.
Recipe Discussion
This Creamy Baked Cheesecake brings together several key ingredients to create a smooth, decadent dessert. The base is a classic graham cracker crust made by combining graham cracker crumbs, sugar, and melted margarine or butter. Pressed into the bottom of a 9-inch springform pan, the crust provides a sturdy and slightly crunchy foundation for the creamy filling.
The filling is where the magic happens. Two packages of softened cream cheese give the cheesecake its signature creamy texture. The cream cheese is beaten until fluffy, and then Eagle Brand Sweetened Condensed Milk is gradually added for sweetness and richness. This condensed milk also eliminates the need for additional sugar in the filling, simplifying the recipe.
Eggs are added for structure, helping the cheesecake to set as it bakes, while ReaLemon Lemon Juice provides a subtle tang that cuts through the richness. After baking for 55 minutes at 300°F, the cheesecake is topped with sour cream and baked for an additional five minutes. This step gives the cheesecake a silky, tangy layer that perfectly complements the sweet filling.
Finally, the cheesecake is topped with chilled cherry pie filling for a vibrant, fruity finish. The cherries not only add a burst of color but also bring a pleasant sweetness that pairs beautifully with the creamy base. This cheesecake is a showstopper and is perfect for serving at special occasions.
Preparation Tips
Follow these tips for the best results when making this baked cheesecake:
- Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature before mixing. This helps ensure a smooth and lump-free filling.
- Prevent cracking: To prevent the cheesecake from cracking while baking, avoid overmixing the batter and bake it at a low temperature. A water bath is optional but can help maintain even heat around the cheesecake.
- Chilling time: Allow the cheesecake to cool completely at room temperature before refrigerating. For the best texture, let it chill for at least 4 hours or overnight before serving.
- Springform pan: Using a springform pan allows you to easily remove the cheesecake without damaging the crust or filling.
- Toppings: While cherry pie filling is a classic choice, you can also experiment with other toppings like blueberry or raspberry pie filling, or even fresh fruit.
Recommended Kitchen Products
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- Springform Pan: Essential for making baked cheesecakes, a springform pan allows you to easily remove the cheesecake from the pan without disturbing the crust or filling.
- Hand Mixer: A quality hand mixer helps you achieve a smooth, lump-free cream cheese filling with ease.
- Graham Cracker Crumbs: Pre-crushed graham crackers save you time when making the crust, ensuring a perfectly even and buttery base.
Serving Suggestions
This creamy baked cheesecake pairs wonderfully with a variety of sides and drinks. Try these serving suggestions:
- Serve with a dollop of whipped cream for added creaminess.
- Offer a side of fresh berries like strawberries, blueberries, or raspberries to complement the cherry topping.
- A drizzle of chocolate or caramel sauce adds an indulgent touch.
- Pair with a cup of coffee or a glass of sweet dessert wine for a delicious contrast to the tangy cheesecake.
- For a refreshing touch, serve with iced tea or lemonade.
A Delicious Classic for Any Occasion
This Creamy Baked Cheesecake is a dessert that’s sure to impress, whether you’re serving it at a family gathering or a special event. The rich, creamy filling paired with the tangy sour cream topping and sweet cherry pie filling creates a delightful combination of flavors and textures. With a buttery graham cracker crust as its base, this cheesecake offers everything you could want in a classic dessert. Plus, it’s easy to make, using pantry staples like Eagle Brand Sweetened Condensed Milk and ReaLemon Lemon Juice. Make this cheesecake for your next occasion and watch it become a crowd favorite!
Creamy Baked Cheesecake Recipe
Creamy Baked Cheesecake
This Creamy Baked Cheesecake features a buttery graham cracker crust, a rich and smooth cream cheese filling made with Eagle Brand Sweetened Condensed Milk, and a tangy touch of ReaLemon Lemon Juice. Topped with sour cream and chilled cherry pie filling, this classic cheesecake is perfect for special occasions or whenever you crave a luscious, indulgent dessert.
Ingredients
- 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
Instructions
- Preheat oven to 300°.
- Combine crumbs, sugar and margarine; press on bottom of 9-inch springform pan.
- In mixer bowl, beat cheese until fluffy.
- Gradually beat in Eagle Brand until smooth.
- Beat in eggs and ReaLemon brand.
- Pour into prepared pan.
- Bake 55 minutes or until center is set; top with sour cream.
- Bake 5 minutes longer.
- Cool.
- Chill.
- Top with pie filling.
- Refrigerate leftovers.