Our Best Cheesecake

Name: Our Best Cheesecake
Prep time: 15 min
Total time: 385 min
Yield: 16
Ingredients: 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. brick cream cheese, softened; 1 cup sour cream; 2 tsp. vanilla; 3 eggs; 1 can cherry pie filling

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.