This Philadelphia cheesecake with sour cream is rich, creamy, and as always, irresistible, proving that classics never go out of style.
Ingredients
- 1 ¼ cups Honey Maid graham cracker crumbs
- ¼ cup butter, melted
- 5 (8 ounce) packages Philadelphia cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
- 1 (19 ounce) can cherry pie filling
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)
Step 2
Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
Step 3
Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.
Step 4
Bake until the center is almost set, about 70 minutes. Remove from the oven and run a knife or metal spatula around the rim of the pan to loosen. Let cool for 1 to 3 hours. Refrigerate for 4 hours or overnight.
Step 5
Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 424 | |
% Daily Value * | |
Total Fat31g | 39% |
Saturated Fat17g | 84% |
Cholesterol149mg | 50% |
Sodium408mg | 18% |
Total Carbohydrate34g | 12% |
Dietary Fiber0g | 1% |
Total Sugars14g | |
Protein8g | |
Vitamin C1mg | 7% |
Calcium28mg | 2% |
Iron0mg | 2% |
Potassium77mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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