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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:
12/31/2008
Has become the asked for bring along at all family gatherings. Easy and fast. Baking my 30'th today.
posted:
12/29/2008
I made this recipe with my daughter. It was easy to make and came out great. We will definitely make this recipe again!
posted:
12/14/2008
This baked beautifully, nice flavor, not too sweet. I will definitely make this again. My husband loved it!
posted:
12/5/2008
My husband is a huge fan of cheesecake! I made him a cheesecake last week and within about 5 days he ate the entire cheesecake and is now begging me to make him another! I would strongly recommend this recipe.
posted:
12/2/2008
This is a great recipe! I made it for Thanksgiving and had rave reviews. I did make a couple of adjustments to the crust including increasing the receipe to make the crust thicker and adding chopped candied pecans to the crust. This added another dimension and was well received. Enjoy. I have made several cheesecakes and this is definitely a keeper.
posted:
12/2/2008
Absolutely wonderful! Everyone loved it! Very easy to make.
posted:
11/30/2008
I have made this several times, always with great results. I substitute the sugar with Splenda and the eggs with Egg Beaters to help with sugar and cholesterol concerns and it is delicious. You can use this recipe as a base from which to get creative. I have added 1/2 cup crushed pineapple and a few drops pineapple flavoring, which everyone loved. I have also added peanut butter (1/2 cup or so) and chopped Snickers bars (big hit). I place a pan with water on the lower rack to help prevent cracks as it bakes and sits. Otherwise I cook as directed and it is beautiful. Will become a family holiday staple.
posted:
11/28/2008
This recipe was great. I prepared how it said, then cooked it for an hour and 5 minutes, let it set in the oven (without the door propped) for an hour, let it cool on a rack for an hour then popped it in the refrigerator overnight. Very few cracks and the center sink a little bit but it tasted great and it was a serious success!!
posted:
11/28/2008
I followed this recipe exactly as stated, except for baking it an additional 10 minutes because I knew it was not done. It looked okay right before I turned the over off, but when I came back and looked at it, the whole inside had fallen in. Ok, not terrible that it fell, it made for a good spot to load strawberries in the middle, but still it was a very ugly cheesecake. On top of that, when we tasted it, it tasted just like sweetened ricotta cheese, texture and all. I left in in the fridge over night and served it for Thanksgiving, but it was still not up to par. It still had a ricotta texture. I have no idea how first timers who have made this have had it come out perfectly. I don't see anything I did wrong, so I will just say I did not like this cheesecake and will not make it again. It is by far, not your best cheesecake.
posted:
11/26/2008
Very first time I ever made a cheesecake and it came out perfectly!!! Everybody loved it.
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