Ingredients
16
16 servings
- •1 cup HONEY MAID Graham Cracker Crumbs
- •3 tablespoons sugar
- •3 ounces butter or margarine, melted
- •5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- •1 cup sugar
- •3 tablespoons flour
- •1 tablespoon vanilla
- •1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- •4 eggs
- •1 (21 ounce) can cherry pie filling
Instructions
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
Related Recipes
Classic Philadelphia New York Cheesecake
Our Best Cheesecake
PHILADELPHIA Classic Cheesecake
Mini Cheesecakes from PHILADELPHIA®
PHILADELPHIA New York-Style Strawberry Swirl Cheesecake
Classic Cheesecake
New York Cheesecake
Easy New York Cheesecake
Classic New York-Style Cheesecake
New York-Style Cheesecake
Creamy Baked Cheesecake
