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  • 16servings
  • 367calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 HONEY MAID Honey Grahams, crushed

  2. 3 tablespoons sugar

  3. 3 tablespoons butter or margarine, melted

  4. 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

  5. 1 cup sugar

  6. 3 tablespoons flour

  7. 1 tablespoon vanilla

  8. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  9. 4 eggs

  10. 1 (21 ounce) can cherry pie filling

Instructions Jump to Ingredients ↑

  1. Heat oven to 325 degrees F.

  2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

  3. Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

  4. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.

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