• 8servings
  • 75minutes
  • 740calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups graham cracker crumbs

  2. 1/3 cup margarine or 1/3 cup butter , melted

  3. 1 1/4 cups sugar , divided

  4. 3 (8 ounce) packages Philadelphia Cream Cheese , softened

  5. 1 cup BREAKSTONE'S Sour Cream (or KNUDSEN)

  6. 2 teaspoons vanilla

  7. 3 eggs

  8. 1 (21 ounce) can cherry pie filling

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

  2. Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

  3. Bake 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.


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