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Our Best Cheesecake

Our Best Cheesecake

Better than all the rest. What else can we say? How about this: It's a rich, creamy, cherry-topped showstopper dessert that's so easy, even beginners can pull it off.

Prep time15 min
Total time6hr 25min
ServingsMakes 16 servings.
  • 14 HONEY MAID Honey Grahams, finely crushed (about 1-3/4 cups crumbs)
  • ⅓ cup butter or margarine, melted
  • 1¼ cups sugar, divided
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sour cream
  • 2 tsp. vanilla
  • 3 eggs
  • 1 can (21 oz.) cherry pie filling
  • Heat oven to 350°F.
  • Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom and 2-1/2 inches up side of 9-inch springform pan.  Set aside.
  • Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.
  • Bake 1 hour to 1 hour 10 min. or until center of cheesecake is almost set. Turn oven off. Open oven door slightly. Let cheesecake stand in oven 1 hour.
  • Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. 
  • Refrigerate cheesecake 4 hours.
  • Top with pie filling just before serving.
Recipe Tips
  • Variation
    Prepare recipe as directed, using Neufchatel cheese and light sour cream.
  • How to Easily Cut Creamy Desserts
    When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
  • Note
    Decrease oven temperature to 325°F if using a dark nonstick springform pan.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 23g 
   Saturated fat 14g 
Cholesterol 105mg 
Sodium 300mg 
Carbohydrate 36g 
   Dietary fiber 1g 
   Total sugars 28g 
Protein 5g 
Vitamin A20 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron4 %DV

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