Patriotic Cheesecake

Kathy Sandoz


Creamy goodness!

★★★★★ 1 vote
1 Hr


4 pkg
philadelphia cream cheese, 8 oz each, softened
1 can(s)
eagle brand condensed milk (14 oz)
1/3 c
powdered sugar, sifted
4 large
1/3 c
all purpose flour
1 tsp
vanilla extract
3 c
graham cracker crumbs, crushed very fine
1/4 c
1/4 tsp
1 stick
butter, melted


1Mix graham cracker crumbs, cinnamon and sugar together. Pour melted butter over crumb mixture. Stir together until evenly mixed. Press into a 9" spring-form pan that has been sprayed with cooking spray.
2In mixing bowl, mix cream cheese, condensed milk, sugar and eggs. Mix in flour then add vanilla. Beat on med-high for a couple of minutes.
3Pour into spring-form pan. Bake at 350 degrees for about an hour. DO NOT use toothpick test for doneness. It is done when center looks set. Center will not be as puffed up as the sides.
4Remove from oven and set on wire rack to cool completely. Once thoroughly cooled, cover and refrigerate until chilled.
5Top with homemade whipped cream (recipe below) and fruit of your choice.

In chilled mixing bowl, combine 2 c. heavy whipping cream, 1/3-1/2 c. (Your preference) sifted powdered sugar and 1 tsp. vanilla extract. Beat until stiff.

Keep refrigerated...if it lasts that long

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