Creamy baked cheesecake is rich and creamy.  It melts in your mouth.  This cheesecake is perfect for the Valentine in your life or you can make it for a special birthday!  If you want less calories, you can always leave the sour cream off of the top.  You will love the raspberry topping, sweet with a little tart and wow, it is so good.  I have made this cheesecake a lot and it has turned out perfect every time.  And it is a perfect recipe because it has creamy in it.  Yep the last three letters of creamy.  That’s me!  Lol.

This is one recipe that I have to put a note on,” do not eat”.   Won’t they be excited tonight when I let them have a big slice!  Now that is a wonderful Valentine.  True love to anyone who gets a slice.  Happy Valentines to all of you out there.  Remember all those you love and make today just a little bit extra special, with your talents of cooking.  Have the best day ever!

Creamy Baked Cheesecake


Creamy Baked Cheesecake
Recipe Type: Dessert
Author: Amy
Prep time:
Cook time:
Total time:
Serves: 6 people
  • 1 1/4 cups graham cracker crumbs (I use one sleeve or package out of the box)
  • 1/4 cup sugar
  • 1/3 cup margarine or butter (melted)
  • 2 (8 oz) packages cream cheese, (softened)
  • 1 (14 oz) can sweetened condensed milk, (not evaporated)
  • 3 eggs
  • 1/4 cup real lemon juice
  • 1 (8 oz) container sour cream at room temperature
  • Raspberry Topping: (optional)
  • 2/3 cup syrup (drained from 12 oz package thawed, frozen red raspberries)
  • 1/4 cup red raspberry jam
  • 1 Tbsp cornstarch
  • 1 (12 oz) package frozen raspberries
  1. Preheat oven to 300 degrees.
  2. Place graham crackers in a an blender, or place in a bowl and crumble with the bottom of a glass.
  3. Add sugar and butter and and mix well.
  4. Press firmly on the bottom of a 9″ spring form pan.
  5. In a large mixer bowl, beat cream cheese until nice and fluffy.
  6. Gradually beat in sweetened condensed milk until smooth.
  7. Add eggs and lemon juice; mix well.
  8. Pour on top of crust.
  9. Bake for 50 to 55 minutes or until center is set; top with sour cream.
  10. Bake 5 minutes longer.
  11. Cool. Chill in refrigerator for at least 1-2 hours. Serve.
  12. Refrigerate any leftovers.
Raspberry Topping:
  1. In a small saucepan, combine 2/3 cup syrup that you drained from the raspberries, 1/4 cup jam and 1 tablespoon cornstarch.
  2. Cook and stir until slightly thickened.
  3. Cool.
  4. When cooled, stir in the raspberries.



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