Best Cheesecake from the Kraft Interactive Kitchen

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

The best cheesecake recipe I've found so far!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
Most Helpful

5 5

this is wonderful.... made it with splenda and it was great didn't even put the fruit on top 5 stars all the way

5 5

Excellent cheesecake! Easy to put together, and my husband and I are loving it! Thanks! Made for PAC(Pick a Chef game) in the contests/events forum.

5 5

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.