Thursday, April 17, 2014

Best Cheesecake

Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make!

Best Cheesecake

  • 1-3/4 cups  graham cracker crumbs
  • 1/3 cup  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

  1. HEAT oven to 350°F.
  2. MIX graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  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.
  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.
  5. TOP with pie filling before serving.

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