Our Best Cheesecake Best Dishes

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Our Best Cheesecake

"Not best is this our first-class cheesecake-a wealthy, creamy, cherry-topped showstopper--it is also one of the easiest to make!"

Ingredients :

1 three/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter, melted
1 1/four cups sugar, divided
three (8 ounce) programs PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
three eggs
1 (21 ounce) can cherry pie filling

Instructions :

Prep : 15M	Cook : 16M	Ready in : 6H25M

Heat oven to 350 tiers F.
Mix graham crumbs, butter and 1/four cup sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; blend well. Add eggs, 1 at a time, beating on low speed after each addition just until mixed. Pour over crust.
Bake 1 hour to at least one hour 10 min. Or until center is sort of set. Run knife round rim of pan to loosen cake; cool earlier than doing away with rim. Refrigerate cheesecake four hours.
Top with pie filling before serving.

Notes :

Size-Wise: Since this indulgent cheesecake makes sixteen servings, it's miles the appropriate dessert to serve at your next party.
Substitute: Prepare the use of PHILADELPHIA Neufchatel Cheese.
When cutting creamy-textured cakes, together with cheesecake, carefully wipe off the knife blade among cuts with a smooth damp towel. This prevents the creamy filling from constructing up on the blade, ensuring first-rate clean cuts that leave the filling intact.

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