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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kirsten427

posted:10/1/2002

It is a very simple dessert. I added some mini chocolate chips.

a cook

posted:9/20/2002

This is my favorite basic cheesecake. I don't like the graham cracker all the up the sides as pictured but otherwise it is great. I love to top it with semi sweet ganache!

mmiyamoto

posted:8/7/2002

This cheesecake came out very brown on top. I was a little disappointed after spending all day making it.

phillipsfam

posted:6/22/2002

TAKES LONGER THEN 1hr 30 min

a cook

posted:6/11/2002

a cook

posted:5/15/2002

Of all the cheesecake recipes I've made, this is by far the best. I get rave reviews every time I make this. This cheesecake is always requested at our church gatherings.

a cook

posted:4/19/2002

This is a good everyday cheesecake. I did find it a bit too sweet and moist, soI added the juice and zest of 1 lemon splitting it between the cake and the cherry topping. When I make it again, I will substitute ricotta or mascarpone for 8 oz. of the cream cheese. This should dry out the texture. Also, in the crust, I substituted Nilla Vanilla Wafers and used only about 2 Tbsp. of sugar. I used unsalted butter for the butter in the crust.

a cook

posted:2/2/2002

The first time I had this cheesecake recipe my husband, who rarely cooks, baked it for a Valentine's dinner. It was the best cheesecake I ever had. Since then I have used this recipe many tiimes. It never fails!