Creamy Baked Cheesecake

Do you keep Eagle Brand Sweetened Condensed Milk in your cabinet at all times? You should. There’s some absolutely wonderful desserts you can make that require it. Here’s one of them -- especially for all you who love cheesecake as much as I do.

Creamy Baked Cheesecake

½ cup margarine or butter, melted
1 ¼ cups graham cracker crumbs
¼ cup sugar
2 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
¼ cup ReaLemon Lemon Juice from Concentrate
1 (8-oz.) container sour cream

Preheat oven to 300 degrees.

Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well.

Pour into prepared pan. Bake 50 to 55 minutes or until set. Chill thoroughly. Spread sour cream on top. Garnish as desired. Refrigerate leftovers.