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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 egg s
  • 1 can (21 oz.) cherry pie filling

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

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.

3

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.

4

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.

5

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. 

6

Refrigerate cheesecake 4 hours.

7

Top with pie filling just before serving.