Directions:
- Preheat oven to 325°F Line a 9 x 13 inch baking pan with foil, with ends of foil extending over sides of pan.
- Mix graham crumbs and butter, press firmly onto bottom of prepared pan.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 40 to 45 minutes or until centre is almost set. Cool completely. Refigerate at least 4 hours or overnight.
- Remove cheesecake from pan using foil handles. Top with pie filling before serving. Store leftover cheesecake in refigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.53 Kcal (668 kJ) | ||
| Calories from fat | 64.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 11% | |
|---|---|---|---|
| Cholesterol | 53.85mg | 18% | |
| Sodium | 104.03mg | 4% | |
| Potassium | 49.81mg | 1% | |
| Total Carbs | 20.78g | 7% | |
| Sugars | 10.79g | 43% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 277.46 Kcal (1162 kJ) | ||
| Calories from fat | 111.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.42g | 11% | |
|---|---|---|---|
| Cholesterol | 93.66mg | 18% | |
| Sodium | 180.93mg | 4% | |
| Potassium | 86.64mg | 1% | |
| Total Carbs | 36.14g | 7% | |
| Sugars | 18.77g | 43% | |
| Dietary Fiber | 1.04g | 2% | |
| Protein | 5.44g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.1mg | 3% | |
| Calcium | 50.5mg | 3% | |
* 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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