This is a great non-alcoholic thirst quencher for people of all ages in the summer. How times have changed! It might bring back some memories for those of us who grew up in New Zealand drinking home-brewed ginger beer in the garden shed and getting our kicks from the adventure and risk of opening a bottle that had been left open for a little too long. Be cautious when opening it since it will become fizzier with time.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs 35 mins |
| Servings: | 16 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 ¼ cups Honey Maid graham cracker crumbs
- ¼ cup butter, melted
- 5 (8 ounce) packages Philadelphia cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
- 1 (19 ounce) can cherry pie filling
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)
- Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
- Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.
- Bake until the center is almost set, about 70 minutes. Remove from the oven and run a knife or metal spatula around the rim of the pan to loosen. Let cool for 1 to 3 hours. Refrigerate for 4 hours or overnight.
- Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 17 g |
| Sodium | 408 mg |
| Sugars | 14 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Came out perfect. Love this recipe.
I love this recipe!!! My favorite one and everyone loves it when I make it. I have everything at room temperature before I start and it comes out beautiful!!! ❤️❤️
Extremely easy to make and foolproof. Yummy!!!!
Perfect
It’s the exact same I use to make this cheesecake and it came out looking beautiful ??!
Wow came out so jiggly and amazing! Followed recipe accordingly and came out perfect!
I forgot to steam bath and wound up with cracks again. The cracks did not affect the taste though. Awesome flavor. This is about the sixth time I’ve used this recipe. I love it.
Tastes really good. I used a dark, non-stick pan, and baked at 300 degrees for an hour and 10 minutes until center was not quite set. I expected it would set while refridgerated, but it did not The center never did quite set Maybe it needs to cook a bit longer. Also, next time I’ll add a little sugar to the graham cracker crust.
Not the first time but I will be in the future because my lovely wife felt like I should have made it a little sweeter. So I am going to be in the kitchen cooking another one soon and hopefully she will be happier with the next one. ..
So rich and decadent!!! Loved it!!
This turned out REALLY REALLY GOOD!
This was an epic fail for me. When I put it in the oven the butter or something leaked out of the bottom of the pan and my whole house was smoky. I followed the directions exactly. It’s also WAy too big. I left room on top as I wanted to add a filling to the top of the pan and put it in the fridge. But the cheesecake it huge and there is no room. I am not new to baking so this was strange to me.
Very good recipe and easy to make. I substituted chocolate grahams for the crust and topped with raspberry compote and fresh raspberries and strawberries. Also added more sugar to the filling, and even then it wasn’t terribly sweet.
I followed the recipe exactly… I must have put too much air into the mix, cause there was a big crake down the middle.. but it tastes delicious!! My first time, and I’ll definitely be making this again. I would share a picture, but every last bite was eaten. Thanks for an easy great recipe!
I gave this recipe 5 stars even though I’m not going to make it till the day before Christmas. My mother in law used to make this and it is so delicious. I was looking for my copy of the recipe and it was “gone”. Time to try All Recipes and I’m so glad I found the recipe. Now my kids will be happy eating their “grandmas” cheese cake with the cherry pie filling on top. Big mistake for the lady who made it with low or no fat cream cheese. This recipe is a classic and has been around for many years.
Perfection!!!
This was the very first cheesecake I’ve ever made and after reading through a few recipes and YouTubing a “water bath”, it turned out AMAZING!! I ended up buying extra wide foil, so there wouldn’t be any seams in the foil to let water through. It almost makes to much batter for the 9” pan, but it ended up being perfect. At 1 hour 5 minutes i took the temperature and it was 138, so I left it in for 8 more minute and it was 151. Perfect. Cooled in the over with the door open for 4-5 hours then put in the fridge. Left in fridge overnight and didn’t add cherry topping until ready to serve. Perfect texture, taste, consistency and no cracking!
I have made this cheesecake for years. I have learned with cracked cheesecakes to cook them the temperature it says and turn the oven off…DO NOT OPEN THE OVEN DOOR. I use a pan of hot water on the lower rack and I put the hot water in the pan when I start making the cheesecake. I butter the pan just a little bit. I leave the cheesecake in the oven sometimes overnight depending when I make it. I never, never open the door because I have found the temperature causes them to crack. I love this cheesecake recipe because it is not really too sweet. My family loves them. I love to make cheesecakes because they are a challenge to keep them from cracking. I hope my hints will help you. I did a lot of research before I ever made one and I was scared to make one, but I love to make them now. I do not beat them for a long length of time. Hope you have good luck with yours.
Waterbath-YES! FOIL- HECK NO! Oven Bag next time. This made a cheesecake that was perfectly halfway between a creamy, soft cheesecake and those drier denser cheesecakes. The taste was equal or better than the best of any cheesecake I’ve eaten–Including the famous ones. (Carnegie, Juniors; I think cheesecake factory is mediocre) My cooking times below reflect what would have been perfect–I futzed around a bit at the end checking for doneness, and I’m pretty sure the times below would be perfect. I obsessively read many reviews of many recipes and decided on this one, with these minor modifications: (used 5x 226g bars) +1/8 cup sugar in custard +1/2 Tablespoon Lemon Juice +2 Tbsp sugar in crust Nobody should ever recommend foil as far as I’m concerned– after the fact, I saw recommendations on oven roasting bags, and this makes far more sense. The water got in and made my crust soggy all around the edges. It was okay in the very center, and you can taste how amazing it would have been. Added Hacks: *everything at room temp (2.5 hours) *pre-scramble each egg right before adding; *mixer on LOWEST only, don’t overmix *stop often, scrape paddle and sides *gently incorporate ingredients Made the smoothest (and most delicious) batter I’ve ever tasted. No Air. The tiny little hint of lemon was nice. notes: I used 4 layers of foil and made a water bath in a disposable roasting pan to the level of the custard..put water right off the boil in the pan right after it went into
I mean, I modified it as I went, two mix sets, four blocks of 8oz cream cheese each set, one chocolate, one orange, four eggs each – a little over-egging never hurt anyone. Less sugar by 1/2 and added a little bit of honey. Nice fluffy result, fresh raspberries blended in heavy cream on top, and go.
It was a great recipe! It turned out beautiful; a chocolate drizzle really enhances the piece.