Best Cheesecake from the Kraft Interactive Kitchen |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The best cheesecake recipe I've found so far! Ingredients:
1 3/4 cups graham cracker crumbs |
1/3 cup margarine or 1/3 cup butter, melted |
1 1/4 cups sugar, divided |
3 (8 ounce) packages philadelphia cream cheese, softened |
1 cup breakstone's sour cream (or knudsen) |
2 teaspoons vanilla |
3 eggs |
1 (21 ounce) can cherry pie filling |
Directions:
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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