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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:
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.
posted:
2/17/2008
The best cheesecake ever!
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!
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
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.
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.
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!!!!
posted:
12/20/2007
It is so good I have to make it every holiday...the family insists!
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!
posted:
12/2/2007
This recipe us awesome. The cheeseake was so creamy!!!! A definite family favorite
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