Our Best Cheesecake

4.7
(278) 228 Reviews
Prep Time
15
min.
Total Time
6
hr.
25
min.
Servings

16 servings

Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—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
% Daily Value
Total fat 23g
Saturated fat 13g
Cholesterol 110mg
Sodium 290mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 28g
Protein 5g
   
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

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  • onlyoneway | Thu, Sep 4 2014 5:21 PM

    This recipe is so simple and everyone says it is "the best cheesecake they have ever had." I follow the recipe to the letter with only one exception and that is to bake the cheesecake in a water bath. It always comes out perfect.

  • janicekayvan | Tue, Aug 19 2014 9:16 AM

    I have made this many times....I don't alter anything. Hint: make sure eggs are at room temp and put a pan of water in the oven as you start to pre-heat and keep in oven during baking. Both of these will prevent cracking of the top....just in case you drizzle a topping over the cake instead of spreading a topping. MMmmmmmm good!

  • Andreabakes | Sun, Jul 6 2014 1:29 PM

    I read the reviews before giving it a try. One thing I did differently was to bake my crust for about 6 minutes. One reviewer stated that it was a bland, it was a tiny bit bland so I added two teaspoons of vanilla bean paste. I used the remaining homemade raspberry sauce to drizzle and help with the flavor. I crushed up a few walnuts and added them to the graham cracker crumb mixture prior to baking. Everyone loved it, we ran out! And, I'm a pro baker but VERY rarely make cheesecakes. This is a good recipe.

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