Condensed Milk Cheesecake
This Condensed Milk Cheesecake is a creamy, indulgent Summer Dessert that’s easy to make and perfect for any occasion. With its rich, silky filling and endless topping options, it’s a crowd-pleaser that delivers big on flavor with minimal effort.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 2 8 oz packages cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Prepare Crust
- I preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan. In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter until it resembles wet sand. I press the mixture into the pan’s base and bake for 8 minutes, then cool.
Make Filling
- Using a mixer, I beat 2 (8 oz) packages of cream cheese until smooth. I add 1 (14 oz) can sweetened condensed milk, blending until silky. I mix in 2 eggs one at a time, then add 1 tbsp lemon juice and 1 tsp vanilla extract, avoiding overmixing.
Assemble and Bake
- I pour the filling into the cooled crust, smoothing the top. I tap the pan gently to remove air bubbles. I bake the Condensed Milk Cheesecake for 35–40 minutes until the edges are set and the center is slightly jiggly.
Cool and Chill
- I turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. I cool it to room temperature, then chill in the fridge for at least 3 hours, preferably overnight, for perfect texture.
Serve
- I slice the Condensed Milk Cheesecake with a hot knife for clean edges and serve chilled.