Ingredients
16
16 servings
- •1.75 cups HONEY MAID Graham Cracker Crumbs
- •0.33333334326744 cup butter, melted
- •1.25 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
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mix graham crumbs, butter, and 1/4 cup sugar together in a large bowl.
- Press crumbs 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; mix well.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Pour mixture over crust.
- 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.
- Top with pie filling before serving.
Nutritional Facts
Per 16 servings
- Calories: 341
- Carbohydrate: 36g
- Fat: 21g
- Fiber: 0g
- Protein: 5g
- Sugar: 18g
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