Creamy baked cheesecake is so rich and creamy that 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 creamy baked 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!

What Ingredients Do I Need For Creamy Baked Cheesecake?

Cheesecake:

• Graham cracker crumbs
• Sugar
• Margarine or butter
• Cream cheese
• Sweetened condensed milk
• Eggs
• Lemon juice
• Sour cream

Raspberry Topping: (optional)

• Raspberry syrup
• Red raspberry jam
• Cornstarch
• Frozen raspberries

How Do I Make Creamy Baked Cheesecake?

Cheesecake:

• Place graham crackers in a an blender.
• Add sugar and butter and and mix well.
• Press firmly on the bottom of a 9″ spring form pan.
• In a large mixer bowl, beat cream cheese until nice and fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add eggs and lemon juice; mix well.
• Pour on top of crust.
• Bake @ 300 degrees for 50 to 55 minutes; top with sour cream.
• Bake 5 minutes longer.
• Cool. Chill in refrigerator for at least 1-2 hours. Serve.
• Refrigerate any leftovers.

Raspberry Topping:

• In a small saucepan, combine syrup that you drained from the raspberries, jam and cornstarch.
• Cook and stir until slightly thickened.
• Cool.
• When cooled, stir in the raspberries.

Other Delicious Desserts for you to Try:

Mousse in a Minute

Easy No Bake Cheesecake

Moon Pie

Yield: 6 people

Creamy Baked Cheesecake

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Creamy baked cheesecake will be sure to impress your guests. It is so delicious and it comes out perfect every time. Top with some yummy raspberries.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

• 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

Instructions

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.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 452Total Fat 19gSaturated Fat 6gTrans Fat 2gUnsaturated Fat 12gCholesterol 106mgSodium 185mgCarbohydrates 67gFiber 4gSugar 40gProtein 6g