Our Best Cheesecake

average rating

rate/review

prep time

15 min

total time

6 hr 25 min

makes

16 servings, 1 topped slice (107 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-3/4 cups Honey Maid Graham Crumbs

1/3 cup butter, melted

1-1/4 cups sugar, divided

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sour cream

2 tsp. vanilla

3 eggs

1 can (19 fl oz/ 540 mL) cherry pie filling

Make It

HEAT oven to 350°F.

MIX graham crumbs, butter and 1/4 cup sugar. Press onto bottom and 2-1/2 inches up side of 9-inch springform pan.

BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until centre is almost set. Turn oven off. Open oven door slightly. Let cheesecake sit in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate 4 hours. Run sharp knife around edge of pan to loosen cake. Remove rim. Top cheesecake with pie filling just before serving.

kraft kitchens tips

Variation

Prepare using non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread, light sour cream and light cherry pie filling.

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.

Note

If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.