PHILADELPHIA Cream Cheese Recipe ⤑ Our Best Cheesecake

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Ingredients

• 1 ¾ cups HONEY MAID Graham Cracker Crumbs
• ⅓ cup butter, melted
• 1 ¼ cups sugar, divided
• 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 teaspoons vanilla
• 3 medium (blank)s eggs
• 1 (21 ounce) can cherry pie filling

Cooking Directions

1. Heat oven to 350 degrees F.
2. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
4. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. Top with pie filling before serving.

Nutrition Facts

• calories341.4
• carbohydrateContent36.2 g
• cholesterolContent97.9 mg
• fatContent20.6 g
• fiberContent0.2 g
• proteinContent5 g
• saturatedFatContent11.1 g
• sodiumContent277.1 mg
• sugarContent18 g