Our Best Cheesecake
1 Picture
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) PHILADELPHIA Cream Cheese, softened
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 tsp. vanilla
- 3 eggs 1 can (21 oz.) cherry pie filling
Details
Servings 16
Adapted from kraftfoods.com
Preparation
Step 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.
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.
*Kraft Kitchens Tips*
Substitute:
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream 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.
Nutrition Information Per Serving:
370 calories, 23g total fat, 14g saturated fat, 105mg cholesterol, 300mg sodium, 36g carbohydrate, less than 1g dietary fiber, 28g sugars, 5g protein, 20%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 4%DV iron
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