Best cheesecake

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
1.75 cups HONEY MAID Graham Cracker Crumbs
0.3 cup butter, melted
1.25 cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling
𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨:
Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined.
Press the crumb mixture onto the bottom of a 9-inch springform pan to form the crust.
In another large bowl, beat the cream cheese and remaining 1 cup of sugar with a mixer until blended. Add sour cream and vanilla; mix well.
Add eggs one at a time, beating on low speed after each just until blended.
Pour the cream cheese mixture over the crust in the pan.
Bake in the preheated oven until the center is almost set, about 1 hour to 1 hour 10 minutes. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim.
Refrigerate cheesecake for at least 4 hours.
Top with cherry pie filling before serving

𝘽𝙚𝙨𝙩 𝘾𝙝𝙚𝙚𝙨𝙚𝙘𝙖𝙠𝙚 recipe

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Cook Time 1 hour hr

Servings 8 people