Ingredients:
1.75 cups HONEY MAID Graham Cracker Crumbs
0.3 cup butter, melted
1.25 cups sugar, divided
Three eight-ounce packets of softened Philadelphia Cream Cheese
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling
Directions:
Preheat the oven to 350 degrees F
In a large bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined.
Press the crumb mixture onto the bottom of a 9-inch springform pan to form the crust.
In another large bowl, beat the cream cheese and the remaining 1 cup of sugar with a mixer until blended. Add the sour cream and vanilla; mix well.
One at a time, add the eggs, beating just until incorporated after each addition on low speed.
Cover the pan’s crust with the cream cheese mixture.
Preheat the oven and bake for one hour to one hour and ten minutes, or until the middle is almost set. . To check if it’s done, the center should still have a slight jiggle.
Run a knife around the rim of the pan to loosen the cake, then cool the cheesecake before removing the rim.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set and chill thoroughly.
Place the cherry pie filling on top of the cheesecake just before serving.
Enjoy this delicious and classic cheesecake with a graham cracker crust and a luscious cream cheese filling. The cherry pie filling adds a fruity and sweet topping that complements the creamy cheesecake perfectly. Any cheesecake enthusiast’s desires will be satiated by this recipe.