A simple recipe for cheesecake using Eagle brand sweetened condensed milk is cherry cream cheese pie. Beat 1 8-ounce package of softened cream cheese until it has a fluffy texture, and then add in 1 14-ounce can of sweetened condensed milk, 1/3 cup of lemon juice and 1 teaspoon of vanilla extract. Spoon the filling over a prepared graham cracker crust, and chill it for four hours. Top the pie with cherry pie filling before serving.
Another simple recipe is almond praline cheesecake, which calls for beating together 3 packages of softened cream cheese and 1 can of sweetened and condensed milk and then mixing in 3 eggs and 1 teaspoon of almond extract. To make the crust, mix together 3/4 cup of graham cracker crumbs, 1/2 cup of toasted and minced slivered almonds, 1/4 cup of brown sugar and 1/4 cup of melted butter, and press it into the bottom of a springform pan. Pour the filling over the crust, and bake the cake at 300 F for 55 to 60 minutes.
To make the praline cheesecake topping, stir together 1/3 cup of dark brown sugar and 1/3 cup of whipping cream in a saucepan, and heat the mixture until the sugar dissolves. Reduce the temperature and simmer for five more minutes before removing the saucepan from the heat. Add 1/2 cup of minced and toasted slivered almonds, and drizzle the topping over the cooled cheesecake.