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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nino14kitty

posted:12/20/2007

It is so good I have to make it every holiday...the family insists!

mgriffin1873

posted:12/4/2007

FANTASTIC cheesecake...everyone has loved it the four times I've made it recently. I recommend another user's comment to wrap the bottom of the springform pan in foil (make it tight and waterproof) and place it in a larger baking dish. Add water to the baking dish and put it in the oven like that. This results in a moist, picture-perfect cheesecake. I forgot to do this once and the top came out with a raised brown crust that cracked slightly. Much less attractive, although the taste was the same. Enjoy!

Heather M DW

posted:12/2/2007

This recipe us awesome. The cheeseake was so creamy!!!! A definite family favorite

a cook

posted:11/27/2007

I found this receipe to be delicious. My family really enjoyed it. We had it for Thanksgiving. Yummy!

ashleyjacobs1985

posted:11/25/2007

I made this for Thanksgiving, it was a huge hit! I will make sure to make it again!

SUNNKiSSEDxxLOVE

posted:9/3/2007

This is the perfect classic cheescake recipe. It's perfect for little get-togethers or holidays. I will definitely keep this recipe!

little sweet

posted:7/3/2007

this cheese cake is so easy and good . I made it for guest and they loved it . This will be my best cheese cake recipe .

ckutteh

posted:6/30/2007

very simple to make and clean up is a snap with the foil lining

npaultre

posted:5/26/2007

I've been making this receipe for about 2 years now and EVERYONE loves it! My father and uncle brag to everyone about how I make the best cheesecake they've ever had.

a cook

posted:5/22/2007

This recipe is very good .I made it for cubscouts, and for my son`s award ceremony and it was a hit. Thank you for this recipe. I was nervous at first but it turned out really good. Thank you