Easy cheesecake recipe

What You Need

1-3/4
cups  HONEY MAID Graham Cracker Crumbs
1/3
cup  margarine or butter, melted
1-1/4
cups  sugar, divided
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  BREAKSTONE’S or KNUDSEN Sour Cream
2
tsp.  vanilla
3
 eggs
1
can  (21 oz.) cherry pie filling

Make It

 

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 min. 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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About reGina Malloy

Ezeebuxs launched May,2011
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