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Our Best Cheesecake

Our Best Cheesecake recipe
photo by:kraft
Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make!
time
prep:
15 min
total:
6 hr 25 min
servings
total:
16 servings
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posted:
7/30/2011
I did not like this cheesecake. My crust was amazing... I added some stuff, but the cheesecake was bland. I like the white chocolate, raspberry cheesecake on this site much better.
posted:
7/1/2011
I love this recipe! It's simple to make and the cake always comes out delicious! I'm always asked when I'll be making it again because my family and friends can't get enough of it!
posted:
6/20/2011
My husband said this was the best cheesecake I have ever made. Big compliment since I make a lot of cheesecakes! I did add some cinnamon to the crumbs, butter and sugar for the crust, and a little bit of almond extract and cinnamon to the cherry pie filing.
posted:
5/7/2011
Sorry, this did not turn out for me. The texture was not what i was looking for, it was a bit mealy. I was hoping for creamy. Also nothing like the picture, recipe says 8 or 9 inch pan, i used 9 and cheesecake was very short.
posted:
4/23/2011
This IS the best cheesecake. Easy to make and fantastic consistency!
posted:
1/8/2011
I made this for Christmas eve, and it was a total hit!!! Everyone loved it, I will definitely be making this again. I can't wait to try Kraft's other cheesecake recipes.
posted:
1/4/2011
Simply delicious! Easiest cheesecake to make. Perfect results every time.
posted:
11/30/2010
I made this for the 1st time for a coworkers birthday and he and his family liked it so much they bought the ingredients for me to make two more for a family gathering. It was Fabulous!!! PS I used Strawberry pie filling as the topping. Next time I plan to use raspberry.
posted:
11/4/2010
This is a quick and easy recipe! It takes a little time in the oven, but it's TOTALLY worth it!
posted:
7/5/2010
This was an awesome cheesecake! After the cheesecake was done baking, I was worried when I saw that the cheesecake had rised and cracked. I decided to just do what the recipe said, and cracked the oven door to let it cool. It settled and became normal. Only one crack remained but, either way, it was going to be covered! It tasted great! I choose this recipe since we were having guests over, and they thought it was good!
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