Our Best Cheesecake

385 16 servings, 1 topped slice (107 g) each
Recipe By
4.8
(9) 7 Reviews
Prep Time
15
min.
Total Time
6
hr.
25
min.
Servings

16 servings, 1 topped slice (107 g) each

Our Best Cheesecake also happens to be one of our easiest. The buttery crumb crust is topped with a cream cheese filling and a classic cherry topping.

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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 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.

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.

Servings

  • 16 servings, 1 topped slice (107 g) each

Nutritional Information

Serving Size 16 servings, 1 topped slice (107 g) each
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 23g
Saturated fat 13g
Cholesterol 110mg
Sodium 340mg
Carbohydrate 38g
Dietary fibre 1g
Sugars 20g
Protein 6g
   
Vitamin A 20 %DV
Vitamin C 4 %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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  • cbannister3 |

    The best I've ever had

  • Bevelle |

    So funny - Crm & frt are censored

  • Bevelle |

    I ran out of sour ***** last weekend, so I used Greek u=yogurt instead of sour ***** - still tasted great and was the hit of dinner. You can also add a tablespoon of lemon juice to `tart`it up a bit with ***** fillings... So easy to make and delicious.

K:3074v3ec:116581

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