Our Best Cheesecake

8 ingredients
5 steps

Ingredients

  • 1 3/4 cups HONEY MAID Graham Cracker Crumbs
  • 1/3 cup butter, melted
  • 1 1/4 cups sugar, divided
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 (21 ounce) can cherry pie filling

Directions

  1. 1
    Heat oven to 350 degrees F.
  2. 2
    Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  3. 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. 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. 5
    Top with pie filling before serving.

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