Desserts

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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jean4401

posted:12/4/2012

I Can't Wait For It, Yummy Great Recipe...

NinaGuerra

posted:10/10/2012

Great cheesecake!! I don't use the water bath and it comes perfect every time, I have been making this recipe for about 6 years and always get compliments, sometimes i top it with canned cherries or blueberries but yesterday i topped it with a nutella sauce (nutella+heavy whipping cream) and using a vanilla bean... It's sinful...

a cook

posted:8/19/2012

This cheesecake came out perfect. I baked it in a water bath and it came out perfectly smooth, no cracks. It was so good, my son requested it instead of a birthday cake!

Gibby411

posted:8/14/2012

This was super easy to make, for those that said it had no taste must have used store brand, this recipe is fantastic. I did use some of the hints in other posts such as whipping the cream cheese before you add the sugar makes a big difference.

a cook

posted:8/6/2012

OMG! This cheesecake is fabulous & super easy to make. I did add the extra graham crackers for the crust. Made this while we were on vacation & my whole family loved it. They are begging me to make another! Think I may it try it with pineapple or blueberries!

Lisas4nu

posted:6/4/2012

I forgot to add to my last request that I make it with low fat sour cream and low fat cream cheese and it is still delicious.

kraftypie

posted:5/4/2012

Worst Cheesecake ever!! My crust came out soggy, aren't you supposed to at least bake the crust for 10 mins.? Thats what I thought because this is not the first cheesecake I make. I did exactly what the recipe said to do. I should of went with my gut and baked the crust. -_-

a cook

posted:4/13/2012

This was the worst tasting cheesecake i have ever made. I followed the recipe exactly and it was not sweet at all. Although the crust was delicious, i could not eat more than a bite.

a cook

posted:3/2/2012

I can attest to this...the BEST cheesecake ever for sure. I made this for my family, followed the recipe word for word, and it turned out amazing. It was very easy, just don't be cheap with ingredients and use the regular cream cheese and it will be wonderful. I can't wait to make again!!

Idlemindzixi

posted:1/3/2012

EXCELLENT!