Our Best Cheesecake recipe

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Ingredients

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Nutrition Info

341.4 calories
carbohydrate: 36.2 g
cholesterol: 97.9 mg
fat: 20.6 g
fiber: 0.2 g
protein: 5 g
saturatedFat: 11.1 g
servingSize: -
sodium: 277.1 mg
sugar: 18 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. Mix graham crumbs, butter and 1/4 cup sugar, press onto bottom of 9-inch springform pan.

  3. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla, mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

  4. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim. Refrigerate cheesecake 4 hours.

  5. Top with pie filling before serving.

Recipe Yield

16 servings

Recipe Note

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

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