Description
Classics never go out of style – this rich and creamy cheesecake is, as always, irresistible.
Ingredients
- 1 ¼ cups HONEY MAID Graham Cracker Crumbs
- ¼ cup butter, melted
- 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 large eggs eggs
- 1 (19 ounce) can cherry pie filling
Instructions
- Heat 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 and butter; press firmly onto bottom of pan. Bake 10 minutes.
- 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 1 hour 10 minutes or until centre 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. Store leftover cheesecake in refrigerator.
Prep Time: 15 mins
Total Time: 5 hrs 25 mins
Servings: 16