Comida Kraft
Recipe Box

Our Best Cheesecake

Our Best Cheesecake is rated 4.64935064935065 out of 5 by 231.
Prep Time
15
min.
Total Time
6
hr.
25
min.
Servings

16 servings

Impress guests with this cherry cheesecake recipe. Not only is this our best cherry cheesecake recipe, it's also one of the easiest to make!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with pie filling before serving.

Size Wise

Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.

Substitute

Prepare 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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 370
Total fat 23g
Saturated fat 13g
Cholesterol 110mg
Sodium 290mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 28g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I am not a cheesecake pro, so my cheesecake didn't end up looking 100% beautiful. I am not a cheesecake pro, so my cheesecake didn't end up looking 100% beautiful. It cracked some, and the top looked too brown in places even though I only had it in the oven for 1 hour. However, it tasted great, and the texture was fantastic! I used Splenda, light sour *****, and Neufch?tel cheese (generic brand). In the past with other recipes, using Neufch?tel has been problematic, as the cheesecake doesn't set properly - but with this recipe, ****** it lighter didn't have any serious adverse effects. I'll have to do different experiments with this recipe in the future to see how to reduce cracking and keep the amazing texture and flavor!
Date published: 2016-05-28
Rated 5 out of 5 by from I have made this several times, always with great results. 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.
Date published: 2008-11-30
Rated 5 out of 5 by from I really did not make it. 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
Date published: 2008-02-01
Rated 5 out of 5 by from OMG! OMG!!! For Christmas Eve, 2006, at the last minute, I learned that I was to bring a Cheesecake to one of the two Gatherings that day. I am not one to buy desserts, but I had never 'baked' a cheesecake before! I quickly went to this Website and saw this Recipe!!! OMG!!! EVERYone raved about it, at BOTH Gatherings that day! I topped one with Blueberry Pie Filling and the other with Cherry. Numerous people at the Gatherings were comparing their cheesecake recipe with me, as I now have mine on my Blackberry, so it's instantly visable, therefore, easy to share! It truly is 'to die for!'
Date published: 2006-12-27
Rated 5 out of 5 by from I USE THIS CHEESE CAKE AT CHURCH FUNCTONS, AND WHENEVER I AM ASKED TO DO A CHEESE CAKE. I USE THIS CHEESE CAKE AT CHURCH FUNCTONS, AND WHENEVER I AM ASKED TO DO A CHEESE CAKE. IT IS SIMPLY THE BEST. TO HELP KEEP THIS CAKE FROM CRACKING, I WRAP THE BOTTOM IN ALUMINUM FOIL AND PLACE IN ANOTHER PAN, I THEN FILL THE PAN JUST UNDER HALF WAY WITH WARM WATER. WHEN CAKE HAS BAKED ITS FULL TIME AND HAS SET IN THE MIDDLE, I TURN OFF THE OVEN AND LET CAKE SIT UNTIL THE OVEN AND CAKE ARE COMPLETELY COOL. I THEN TAKE CAKE OUT MAKE SURE IT IS COOLED TO ROOM TEMP THAN WRAP IN PLASTIC WRAP AND PLACE IN FRIG UNIL FIRM. YOU WON'T FIND A BETTER NEW YORK CHEESE CAKE
Date published: 2007-02-14
Rated 5 out of 5 by from SOOOO GOOD! 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.
Date published: 2008-01-13
Rated 4 out of 5 by from I have made cheesecakes a dozen of times, alot of my friends come, & would ask me how come my... I have made cheesecakes a dozen of times, alot of my friends come, & would ask me how come my cheesecakes would come out better then their's? I come from a family of Chef's. So I kinda learn from the ins & the outs. I've made so many cheesecakes that I couldn't count.This one is a #1. The texture is great, is smooth & rich. And very much hold its shapes. I've tried using the box's kinds be4, never like them, cuz being in a rush.To make a enoyable cheesecake, u must take ur time, add a alittle, cuz IF u add too much, u can never take it out, but add a little, u can always add some more, I say. I find also IF u don't have creamcheese, u can also substite, w/ ricotte cheese. It will also add that cheesy ur looking 4, & tasting 4.
Date published: 2004-11-10
Rated 5 out of 5 by from I have made this cheesecake recipe many times since I first found it on this site. I have made this cheesecake recipe many times since I first found it on this site. I have gotten rave reviews and am now getting requests for it at family and church functions. Several have said it is the best cheesecake they have ever had. The secret to making this or any cheesecake is the proper mixing of the ingredients, baking and cooling. 1. Eliminate lumps by creaming the cheese first. Then add sugar 2. Make sure all ingredients are at room temperature. 3. Turn the oven off when the center is still glossy and slightly damp looking 4. Crack open oven door and let cool in the oven for another hour. The baking and cooling times will reduce incidents of cracking and reduce the possibility of the cake falling in the center.
Date published: 2009-04-14
  • 2016-08-24T10:12CST
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