With a thick, creamy texture and cherry topping, this cheesecake recipe is our favorite and is one of the simplest to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 16 |
Ingredients
- 1 ¾ cups HONEY MAID Graham Cracker Crumbs
- ⅓ cup butter, melted
- 1 ¼ 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
Instructions
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter, and 1/4 cup sugar.
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- Press crumbs onto bottom of 9-inch springform pan.
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- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well.
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- Add eggs, 1 at a time, beating on low speed after each addition just until blended.
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- Pour mixture over crust.
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- Bake 1 hour to 1 hour 10 minutes, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
- Size-Wise: Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
- Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
- When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 277 mg |
| Sugars | 18 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the ease of this recipe. I also added a extra splash of vanilla extract and cinnamon to the mix. Came out very tasty and almost tasted like a snickerdoodle crescents
easiest cheesecake ive ever made
Chenee, thank you for such an EASY recipe! Cheesecake can be intimidating, but you made it easy. I love that no crust and no springform are required. The smooth, light texture and caramelized flavor on the “burnt” part are so lovely. I will be adding this to my regular rotation.
Easy peasy! I substituted Nilla Wafers for Graham Crackers and it was awesome. Will surely be making this one again.
This is a family favorite you can top it with anything the only thing I changed was a little more vanilla
I loved this as a base cheesecake. Alterations were needed for perfect sweetness. I love the author’s recipe and style. You can modify this in so many different directions,
I think oven was a little too hot. Crust had a burned taste even though it wasn’t burned just a little dark. Took it out after 1 hour. I’ll move on to another recipe
This is my go-too cheesecake. LOVE it. I don’t make any changes, but the possibilties are there..add fruit in or on it, put chocolate chips or other add-ons in it. I once topped it with ganache.
This was the first time I had ever made a cheese cake from scratch. I searched through a good number of recipes and found this one using only 3 blocks of cream cheese. Which is all I had at the time. It turned out spectacular!
Made this for christmas. Tuned out great.
My Mom took her cheesecake recipe to the grave with her and the world (if you ask anyone who’s tasted it) is a sadder place for it. This classic is a pretty darned close second and a winner in it’s own right. The only change I make is to use 1 tsp each of vanilla and almond flavoring which is the only part of Mom’s recipe that we can vouch for. Heavenly!
Best Cheesecake recipe. I first made it for my dad’s birthday this year. Now it’s my son’s favorite so I had to make it for Thanksgiving. Followed recipe & didnt substitute!
Sure thing everytime, gave my daughter the recipe. I add just add tad more sugar to mix approx 1/2 cup more…PERFECTION❣️
This recipe is fantastic. I make it yearly for my husbands birthday and he says it’s the best cheesecake he’s ever had. Very creamy and delicious. Add a little cinnamon to the crust mix. Make a fruit (raspberry/strawberry, etc!) compote to go with it, don’t get jarred cherries. People will rave about it.
I’ve made this recipe many times now!! Instead of using a springform pan like the recipe calls for, you can fill two 9-inch store-bought graham cracker crusts 🙂
I have made this for years and never had any complaints, people ask me to make it for them. So easy, absolutely no water bath required. Just follow directions. Excellent. Don’t try to fix what is already perfect.
This recipe was easy as stated and was delicious. Although the cake is quite large, I wouldn’t count on serving 16 people. It would serve 10-12 small slices. I will definitely make this cheesecake again. No cracking and no water bath needed!
A man’s perspective: Girlfriend and I made it. The recipe makes allot more than fits in one LARGE so called 9″ spring form pan”. So make an extra Gram Cracker crust and have TWO : ) Aren’t two ALWAYS better than one ? Yes, two of the small 9″ pans made two perfect Cheese cakes. See, one for me and split the other.
I read the reviews and made some changes. Baked the crust, used a little less sugar, baked at 325 in a water bath for 80 mins , left it in the oven with the door cracked open and it came out perfect and creamy with no breaks. Everyone loved it. Made a strawberry compote with frozen strawberries. Just delicious. Will make again!
This came out quite well. A little brown on top, but since it was my first attempt at making a cheesecake, I was still impressed. The only adjustment I made was an additional tsp of vanilla, which makes everything better.
This is my absolute go to recipe for cheesecake. It has never failed me. my secret to keep it from cracking is to bake it in a water bath and letting it set in the oven for about 45 minutes to cool a bit. Then refrigerate for at least 4 hours before cutting and serving.