Our Best Cheesecake

photo by:kraft

Better than all the rest. What else can we say? How about this: It's a rich, creamy, cherry-topped showstopper that's so easy, even beginners can pull it off.

time

prep:

15 min

total:

5 hr 25 min

servings

total:

16 servings, one slice each

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What You Need

1-3/4

cups HONEY MAID Graham Cracker Crumbs

1/3

cup margarine or butter, melted

1-1/4

cups sugar, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. vanilla

eggs

can (21 oz.) cherry pie filling

Make It

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

How to Easily Cut Creamy Desserts

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

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jcmcknight

posted:4/15/2004

Delicious!

Lizziekat3

posted:4/10/2004

I make this all the time but with a few changes. I don't use cherries but if I do want to add fruit I use frozen blubberies and rasberries. They bake with the cake and come out delicious. I also buy and pre-made graham cracker crumbs "shell" in stead of making my own, I just don't have the time.

Nicole19S

posted:3/31/2004

shawn911

posted:3/31/2004

I am a pretty good judgement of cheesecakes and the ingredienats sound terrific. I will be making this really soon!!!

crappysotong

posted:3/27/2004

Great Recipe to keep! Loved it.. reminds me of japanese cheesecake.. tasted awesome.. mum, my guy n i loved it!!

GoodLuckBear1

posted:3/18/2004

zackie31

posted:3/12/2004

this is our very favorite cheese cake.

LINDAD29

posted:3/5/2004

Very easy recipe, everyone will love it!

50redhead

posted:2/27/2004

I was told to line outside of the springform pan with aluminum foil and place in a pan of water to bake and also to leave in oven for 1 hr. with door open after it has finished baking. These two steps and of course the recipe created some of the best cheesecake I and my guests have ever taisted and no unsightly cracking on top of the cake.

nena93

posted:2/7/2004