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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honin

posted:4/4/2008

This is the best...although I'm not known for being a great cook, I am famous for my cheesecake...always use this recipe.

spzmnky3

posted:3/29/2008

I made this last night. I had some issues with the crust, but I've never made my own crust before, so that was probably user error. The flavor is great! I would make this again, but try a water bath next time. I didn't see that listed in the recipe instructions, so I didn't do that and the top of the cheesecake cracked.

buttabooti

posted:3/15/2008

I made this for lastnights family dinner. There wasn't a crumb left when everyone went home. My father wants me to make him his own. And my hubby want me to make another since he only got to have one piece. So I guess I'll be making two more with in the next few days.

a cook

posted:2/24/2008

This was the first cheesecake I ever made. I was nervous on how it would come out, but it was incredible. My husband hasn't stopped raving about it, and asking when I will make another.

rebeccacwagner

posted:2/17/2008

The best cheesecake ever!

MrsBay13

posted:2/9/2008

This was SOOO good! It was the perfect thing to make for my husband's "Homecoming". After being deployed with the US Navy for 6 months, he loved it! I suggested using 2 cups of crumbs. It makes it easier to spread and if you find you don't have enough to cover the pan, you always have more! I LOVE THIS!

a cook

posted:2/1/2008

I really did not make it. My husband tried to make it. You see he is 66 years old and it took him two tries. His first try he did the gramcracker 1 ¾ cups then he added a cup of sugar to that. He was ready to add the butter and said now what do I do? He told me he added the cup of sugar instead of ¼ cup. He said he was going to start over. The second time he got it right. He being a retired engineer said if they would have listed the gramcracker crust in one part of the recipe and the filling in the other he might have not made the mistake. Hope you will have fun reading this. You know how engineers are. Judy

nvanlane

posted:1/13/2008

SOOOO GOOD!!! Very creamy, put eggs and cream cheese out on counter 30 min. b/4 using, make sure you don't overmix ingredients, gently shake cake on the counter before putting in the oven(to get rid of air bubbles), put in a water bath, cook @ 325 only, and don't open the oven for the first 40 minutes. Also let cake sit in oven (door opem) with it off for one hour after it's done and them make sure it cools on a wire rack all the way b/4 putting into fridge. Will defenitly make again and maybe next time I may add lemon or orange zest to batter and nutmeg to crust.

a cook

posted:1/13/2008

I made the recipe for work at Christmas time and it was a bigger hit than what I expected. Next time I will make the stripes in the direction like it is in the picture for cutting purposes.(hint- heat and clean the knife up for slicing the cake) This will help you get a cleaner apperance for each slice.

afranco01

posted:12/26/2007

I made this for the holidays it was a hit eveyone loved it and kept saying your cheese cake is so delicious I will be making this again when I bring dessert to friends and family try it!!!!