:max_bytes(150000):strip_icc()/8205998-6ad7fb304ce944d0abba403f8ab9dc8d.jpg)
This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.
Ingredients
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 tablespoons sugar
- 3 ounces butter or margarine, melted
- 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 (21 ounce) can cherry pie filling (Optional)
Directions
Step 1
Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
Step 2
Beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Step 3
Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
Tips
Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
:max_bytes(150000):strip_icc()/8463674-76bc79bda18f44229abed545967bcfee.jpg)
:max_bytes(150000):strip_icc()/1052529-8cc39291cb794f7886c5f1158215c0c5.jpg)
:max_bytes(150000):strip_icc()/5131313-775a867ba7da4f83b5c4e35e45f4f07c.jpg)
:max_bytes(150000):strip_icc()/1867748-b2f57f56c030419db420093ca2f72c15.jpg)
:max_bytes(150000):strip_icc()/25604_Marys-Cheesecake_budward_5055605_original-2x1-1-16be2ad432a049988c8aaae27940a1bf.jpg)
Leave feedback about this