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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a cook

posted:12/4/2002

I made this cheesecake for Thanksgiving and it was a big hit. It was very easy to make. Instead of the cherry topping I made a sour cream topping - 2 cups sour cream, 1/4 cup sugar and 1/4 tsp vanilla, blend well and spread on top once the cheesecake has cooled and then refrigerate.

a cook

posted:11/7/2002

Its like a bakery cheesecake. Its easy to make and tastes great. I'd make it again for sure..

a cook

posted:10/30/2002

VERY SIMPLE AND EASY

a cook

posted:10/24/2002

I NEVER MADE A CHEESCAKE BEFORE BECAUSE I DID NOT HAVE A SPRING FORM PAN. I GOT THIS RECIPE AND A PAN AND IT WAS GREAT. MY HUSBAND SAID IT WAS AS GOOD AS A BAKERY. I WAS VERY EASY TO PREPARE.

a cook

posted:10/21/2002

COOKIE CUTTIE

posted:10/20/2002

a cook

posted:10/18/2002

I made this cheesecake for my mother's 50th birthday and 15 of our friends and family, I brought it the restaurant so that we could have it for desert...well the chef came out and asked me If I actually made the cake, he said he has never seen or tasted a better cheesecake - now that was a great compliment, knowing that it was first time ever making a cheesecake, I opted for a Real Rasberries with a rasberry sauce instead of cherries.

a cook

posted:10/9/2002

I could just taste this from the photo! I can't wait to make it for my husband!!!

sheavonc

posted:10/4/2002

I made this cake for my husband's birhtday and he LOVED it..So much that I make it now for all my family gatherings and I actually was asked if I could sell them the extra cake I made!!This was a great receipe!!

a cook

posted:10/4/2002

I mgoing to make this for our next family get together it sounds like it is a wonderful cheese cake.