Our Best Cheesecake


  • 1 ¾ cups HONEY MAID Graham Cracker Crumbs
  • ⅓ cup butter, melted
  • 1 ¼ cups sugar, divided
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2 teaspoons vanilla
  • 3eggs
  • 1 (21 ounce) can cherry pie filling
  • Directions

  • Step 1

    Heat oven to 350 degrees F.


  • Step 2

    Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Top with pie filling before serving.

  • Kraft Kitchens Tips

    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.

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