Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.
Preparation Time
15 mins
Total Time
15 mins
Calories
424 Calories
Recipe Instructions
Step 1
Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
Step 2
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Step 3
Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
Ingredients
1 cup sour cream
4 large eggs eggs
¼ cup butter, melted
1 cup sugar
1 tablespoon vanilla
3 tablespoons flour
1 (19 ounce) can cherry pie filling
1 ¼ cups HONEY MAID Graham Cracker Crumbs
5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
