How To Make Our Best Cheesecake?

  • 15 min prep
  • 5 hr 25 min total
  • Makes 16 servings, one slice each.

Better than all the rest. What else can we say? How about this: It’s a rich, creamy, cherry-topped showstopper that’s so easy, even beginners can pull it off.

Ingredients

  • 1-3/4 cups HONEY MAID Graham Cracker Crumbs
  • 1/3 cup margarine or butter, melted
  • 1-1/4 cups sugar, divided
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sour cream
  • 2 tsp. vanilla
  • 3 eggs
  • 1 can (21 oz.) cherry pie filling

    Instructions

    • 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 min. 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.

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