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!

Creamy Baked Cheesecake


Yield: 6 people

Creamy Baked Cheesecake

Creamy Baked Cheesecake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes


  • 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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