Creamy Baked Cheese Cake

• 1/4 c. margarine or butter, melted
• 1 c. graham cracker crumbs
• 1/4 c. sugar
• 3 eggs
• 1/4 tsp. salt
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 1/4 c. ReaLemon lemon juice from concentrate
• 1 (8 oz.) container sour cream

1. Preheat oven to 300u0b0.
2. Combine margarine, crumbs and sugar; pat firmly on bottom of buttered 9-inch spring-form pan.
3. In larger mixing bowl, beat cheese until fluffy.
4. Beat in Eagle Brand milk, eggs and salt until smooth.
5. Stir in ReaLemon; pour into prepared pan.
6. Bake 50 to 55 minutes or until cake springs back when lightly touched.
7. Cool to room temperature; chill.
8. Spread sour cream on cheese cake.
9. Garnish as desired.
10. Refrigerate leftovers.

margarine, graham cracker crumbs, sugar, eggs, salt, cream cheese, condensed milk, lemon juice from concentrate, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=446847 (may not work)