This creamy cheesecake has sweetened condensed milk baked inside. It only takes a handful of ingredients to make. It is easy to make and doesn’t require a water bath. Be prepared to have a new favorite cheesecake recipe.
This condensed milk cheesecake is super simple to make and is basically no fail. You don’t need a water bath and if you follow my tips, it won’t crack.
The sweetened condensed milk adds that rich creaminess, so you know it has to be good. And the recipe is easy enough you can probably commit it to memory.
About the Recipe
My aunt Donna loves to spoil the whole family with cheesecakes. She is known for them and everyone gets excited when she pulls one out.
She makes this cheesecake, chocolate cheesecakes, round cheesecakes, square cheesecakes and more. My family always gets excited when she makes cheesecake, because they are all yummy!
So, of course I had to make her cheesecake recipe very early in this website’s life. It absolutely fit the bill of favorite family recipes, which was how this whole site started.
The best part is the recipe is easy and I never have any problems with it cracking. That’s saying something for cheesecake!
This cheesecake has been requested for all sorts of occasions over the years. My sister requested it for her wedding cake.
It has been the requested treat at several birthdays. And a cheesecake or two has made an appearance at more holidays than I can count.
So, when I tell you this recipe is a favorite in our family, you know it is true. It has been at so many of our celebrations.
Why You’ll Love This Condensed Milk Cheesecake Recipe
There’s basically no measuring! In fact, this is one of those simple recipes you could commit to memory after making it a couple of times.
The texture is delicious! It’s not too dense, it’s just creamy and delicious.
It’s not too sweet either. It is perfectly balanced to be enjoyed on its own or with a variety of toppings.
It never cracks on me!
So if you need a fail-safe cheesecake recipe, this one is for you. It makes a great textured cheesecake that is the perfect mix of creamy and just the right density.
Tips for Getting Your Cheesecake Filling Perfectly Creamy
Beat the room temperature cream cheese really well before adding anything else. This is your only real chance to get all of the lumps out.
Once you start adding more liquid, it gets harder to beat out chunks of cream cheese. So make sure it’s softened, beat it well and scrape the sides of the bowl a few times before you move on.
Add the remaining ingredients a bit at a time to make sure they incorporate well. It’s worth taking a couple of minutes to do it right.
Once you start adding the eggs, keep the mixer on low. You don’t want to incorporate air at this point.
Give the cheesecake a couple of good taps on the counter before you put it in the oven. That helps get any air bubbles out.
Tips for Avoiding a Cracked Cheesecake
How do you avoid a crack without a water bath? Bake the cheesecake low and slow and let it cool slowly too.
This allows the cheesecake to bake through evenly. It helps give it that amazing texture as well.
Cooling it too quickly can also cause a crack. Once it is set, I like to turn off the oven and crack the door open but leave the cheesecake inside.
After about ten or fifteen minutes, I move the cheesecake to the counter to cool to room temperature. Then it goes in the fridge to chill.
The gradual cooling makes such a difference!
Frequently Asked Questions
Can you freeze cheesecake?
Yes, you can freeze the whole cake or individual slices of cheesecake.
Wrap what you would like to freeze in several layers of plastic wrap and freeze for up to 1 month. Allow frozen cheesecake to slowly defrost in the refrigerator before enjoying.
Can I use something besides graham crackers for the crust?
Of course! Any kind of cookie crumbs work well and this is a great way to easily change the flavor of this simple cheesecake.
Vanilla wafers, chocolate cookies or gingersnaps would all be great options to take this delicious dessert to the next level.
What toppings are good on cheesecake?
This cheesecake is great on it’s own, but it is also wonderful with something on top. Here are a few of our favorites:
- blackberry sauce
- cherry pie filling
- hot fudge
- apple cider caramel sauce
- lemon curd
- blood orange curd
- blueberry sauce
- peach sauce
If you want more cheesecake goodness, I have quite a few ideas for you. Check out my collection of cheesecake recipes for more tasty inspiration.
Sweetened Condensed Milk Cheesecake
Ingredients
- 1½ cups graham cracker crumbs*
- 2 Tablespoons light brown sugar
- 4 Tablespoons butter melted
- 14 oz sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon lemon extract or almond or flavor of your choice
- 24 oz cream cheese softened
- 4 large eggs
Instructions
- Preheat oven to 300°F
- Stir the brown sugar and graham cracker crumbs together in the bottom of a 9 inch springform pan, add the butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes. Set aside to cool.1½ cups graham cracker crumbs*, 4 Tablespoons butter, 2 Tablespoons light brown sugar
- Make sure the cream cheese is really softened. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times.24 oz cream cheese
- Mix in the condensed milk and flavorings until smooth.14 oz sweetened condensed milk, 2 teaspoons vanilla extract, ¼ teaspoon lemon extract
- Add the eggs, one at a time mixing until just combined. You don't want to whip air into the mixture at this point.4 large eggs
- Pour onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.
- Bake until the middle doesn't jiggle, about an hour
- Let cool and then chill at least a couple of hours, preferably over night.
Larissa
Monday 22nd of July 2024
Can you add a half cup sour cream to the mix?
Carlee
Tuesday 23rd of July 2024
I haven't tried it, but I would think it would still set up nicely.
Irma
Friday 8th of December 2023
Once baked how do you get the bottom of the pan removed from the cheesecake? I want to make 2 and gift one.
Carlee
Friday 8th of December 2023
If I know I am going to take it off the springform base, I usually put a layer of parchment paper between the crust and the bottom of the pan. That way you can slide the parchment off the pan. Once it is on the plate, you can use a spatula to lift of the cheesecake and remove the parchment. I have better luck with that than trying to slide the cheesecake off the pan without it. Oh, and make sure the cheesecake is chilled when you move it. It will be nice and firm that way and easier to transfer.
TicaChica
Tuesday 7th of November 2023
My family enjoyed this recipe very much. I added the zest o and juice of 2 large lemons and sifted in 1/4 cup of corn starch to firm up due to extra juice from lemons. Baked for 1 hour, let cool,with oven open for 30 minutes before moving to the counter to finish cooling. Taste is creamy, with a tang at the end from the lemon juice and a brightness from the zest. I would highly recommend this recipe. Light and not dense. Fantastic!
Carlee
Tuesday 7th of November 2023
The extra lemon sounds fabulous!
Erika
Tuesday 15th of August 2023
When the cheesecake is done baking, should I leave it in the oven to cool for a half an hour or so before taking it out?
Carlee
Tuesday 15th of August 2023
That's what I like to do. I just crack the door slightly and let it cool slowly. That helps to prevent a crack from the temperature changing too quickly.
Meli
Tuesday 13th of June 2023
I only have half a can of sweetened condensed milk, do you think I could use whole milk for the other half? Maybe add some sugar? Or other substitute for sweetened condensed milk?
Recipe looks so good!
Meli
Sunday 18th of June 2023
@Carlee, That worked out nicely! Thank you- a great dessert for Father’s Day.
Carlee
Tuesday 13th of June 2023
Hmmmm. If you happen to have some sour cream on hand, you could probably get away with adding the condensed milk you have plus 1/4 cup of sour cream and maybe 1/4-1/3 cup of granulated sugar. That should still bake up really creamy and delicious.