Our Best Cheesecake
Description
This cheesecake recipe is easy to make with a rich, creamy filling in a graham cracker crust topped with a cherry topping for a showstopping dessert.
Ingredients
•
1 3/4 cups HONEY MAID Graham Cracker Crumbs
•
1 1/4 cups sugar, divided
•
1/3 cup butter, melted
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3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
•
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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2 teaspoons vanilla
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3 eggs
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1 (21 ounce) can cherry pie filling
Directions
1
Preheat the oven to 350 degrees F (180 degrees C).
2
Combine graham crumbs, ¼ cup sugar, and butter in a large bowl.
3
Press crumbs into bottom of 9-inch springform pan.
4
Beat cream cheese and remaining 1 cup sugar in large bowl with an electric mixer until blended; beat in sour cream and vanilla extract.
5
Beat in eggs, one at a time, on low speed, beating until just blended after each addition.
6
Pour mixture over crust.
7
Bake in the preheated oven until the center is almost set, 60 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
8
Top with pie filling before serving.