Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Our Best Cheesecake




Source of Recipe


Kraft


List of Ingredients




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
2 tsp. vanilla
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (21 oz.) cherry pie filling (optional)


Recipe



1. Mix crumbs, 1/4 cup of the sugar and melted butter in a small bowl. Use a small measuring cup to press crumb mixture onto bottom and 2-1/2-inches up side of 9-inch springform pan.

2. In a large mixing bowl, beat cream cheese, remaining 1 cup sugar and vanilla with an electric mixer on high speed until well blended.

3. Add eggs, one at a time, mixing on low speed after each addition just until blended. Blend in sour cream.

4. Pour into crust. Bake in a preheated 350°F oven for 60 to 70 minutes or until center is set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove and cool completely. Refrigerate 4 hours or overnight.

. Remove side of pan; top with cherry pie filling.