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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!
15 min
6 hr 25 min
16 servings
Magazine Acquisition
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This is the first time I've ever attempted to make cheesecake and I couldn't believe how good it turned out! It's a big hit with my family. I've made it 3 times and it's turned out perfectly each time. Water bath is a must though. I highly recommend it. Best recipe ever!
This recipe makes a classic and superb cheesecake. Perfect taste and easy to make
Has become the asked for bring along at all family gatherings. Easy and fast. Baking my 30'th today.
I made this recipe with my daughter. It was easy to make and came out great. We will definitely make this recipe again!
This baked beautifully, nice flavor, not too sweet. I will definitely make this again. My husband loved it!
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.
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.
Absolutely wonderful! Everyone loved it! Very easy to make.
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.
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!!
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