Recipe Details

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Our Best Cheesecake

This cheesecake recipe is easy to make with a rich, creamy filling in a graham cracker crust topped with a cherry topping for a showstopping dessert.
Makes:16 servings


  • 1¾ cups HONEY MAID Graham Cracker Crumbs
  • ⅓ cup butter, melted
  • 1¼ cups sugar, divided
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 (21 ounce) can cherry pie filling


Prep:15 mCook:60 mReady:5 h 15 m
  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Mix graham crumbs, butter, and 1/4 cup sugar together in a large bowl.
  3. Press crumbs onto bottom of 9-inch springform pan.
  4. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well.
  5. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  6. Pour mixture over crust.
  7. Bake in the preheated oven until the center is almost set, about 1 hour to 1 hour 10 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  8. Top with pie filling before serving.

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