Best Cheesecake from the Kraft Interactive Kitchen
photo by Jazin18
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1 3⁄4 cups graham cracker crumbs
- 1⁄3 cup margarine or 1/3 cup butter, melted
- 1 1⁄4 cups sugar, divided
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup BREAKSTONE'S Sour Cream (or KNUDSEN)
- 2 teaspoons vanilla
- 3 eggs
- 1 (21 ounce) can cherry pie filling
directions
- 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 minute 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.
Reviews
-
Giving you five stars for the ease of the recipe. Will rate later on taste as it is baking in the oven as we speak. Never attempted to try a cheesecake recipe before and after reading yours I thought what the heck. Glad I did. Only thing that I did different was not add the sugar to the graham crumbs.UPDATE. WOW....... This turned out and tasted great. I took a couple slices to friends of mine, who happen to be Korean, not big cheesecake eaters but big fans now. Still talking about it.