Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.75 Kcal (1138 kJ) | ||
| Calories from fat | 97.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 17% | |
|---|---|---|---|
| Cholesterol | 52.31mg | 17% | |
| Sodium | 210.87mg | 9% | |
| Potassium | 19.13mg | 0% | |
| Total Carbs | 34.42g | 11% | |
| Sugars | 20.74g | 83% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 4.99g | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 288.75 Kcal (1209 kJ) | ||
| Calories from fat | 103.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.46g | 17% | |
|---|---|---|---|
| Cholesterol | 55.58mg | 17% | |
| Sodium | 224.06mg | 9% | |
| Potassium | 20.32mg | 0% | |
| Total Carbs | 36.57g | 11% | |
| Sugars | 22.04g | 83% | |
| Dietary Fiber | 1.18g | 4% | |
| Protein | 5.31g | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 55.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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