This creamy baked sweetened condensed milk cheesecake only takes a handful of ingredients to make. It is smooth, creamy, and doesn’t require a water bath. Be prepared to have a new favorite cheesecake recipe.
This classic cheesecake with condensed milk is super simple to make and is basically no fail. You don’t need to bake it in a water bath and yet I’ve never had it crack on me.
The condensed milk adds that rich creaminess, so you know it has to be good. Follow my simple tips and you’ll be enjoying your own perfect cheesecake as well.
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 original cheesecakes, 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!
So, when my sister requested I make cheesecake (along with a host of other desserts) for her wedding, I immediately knew which recipe I was going to turn to.
They were all delicious! But that was all the way back in 2016 and I know this recipe is worth a revisit.
Luckily it is super simple to whip up, so I made another one for you all. I shot a quick video while I was at it to show you how easy it really is.
This time we enjoyed it with some fresh picked giant blackberries from our backyard patch. I also whipped up a quick and easy blackberry sauce.
The combination of the creamy cheesecake and the sweet-tart berries is amazing. It was a perfectly easy summer treat but good enough to be served at special occasions!
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.
But don’t take my word for it, get to baking!
Why This Easy Cheesecake Recipe is the Best
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!
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 5imes 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.
More Great Cheesecake Recipes With Condensed Milk:
If you love this recipe, try making little sweetened condensed milk cheesecake in jars. It’s a great individual sized dessert that is perfect for serving at parties.
Or try making one without the oven, my no bake cheesecake recipe is perfect for when you want to avoid the heat. It uses simple ingredients like condensed milk and sour cream to make a tasty and easy treat.
Peanut butter toffee cheesecake is another cheesecake based on this basic recipe. It is really rich but oh so good with sweet and salty goodness of peanut butter
Or make caramel pecan cheesecake. The gooey caramel and savory pecans are a perfect match to the creamy cheesecake.
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Sweetened Condensed Milk Cheesecake
- 1½ cups graham cracker crumbs*
- 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
- Preheat oven to 300°F
- Place the graham cracker crumbs 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
- 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.