Classics never go out of style – this rich and creamy cheesecake is, as always, irresistible.
Original recipe makes 16 servings
Ingredients
1 1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 (19 ounce) can cherry pie filling
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PREP
15 mins
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READY IN
5 hrs 25 mins
Directions
- Heat 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 and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until centre 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. Store leftover cheesecake in refrigerator.
Nutrition
Calories: 424 kcal
Carbohydrates: 33.8 g
Cholesterol: 155 mg
Fat: 30.5 g
Fiber: 0.2 g
Protein: 7.8 g
Sodium: 408 mg