Cheesecake

Philadelphia Cheesecake freshly baked and drizzled with cherry pie filling

https://www.allrecipes.com/recipe/236064/our-best-cheesecake/

Philadelphia Cheesecake freshly baked and drizzled with cherry pie filling

Jashawn Banks, Writer/Editor

  • 1 3/4 cups Honey Maid Graham Cracker Crumbs
  • 1/3 cup butter, melted
  • 1 1/4 cups of sugar
  • 3 (8 ounce) Packages Philadelphia Cream Cheese, softened
  • 1 cup Breakstone’s or Knudsen sour cream
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 (21 ounce) can cherry pie filling

Directions:

First, Preheat the oven to 350 degrees Fahrenheit. Then mix graham crumbs, butter, and 1/4 cup of sugar together;then press the mix onto the bottom of the 9-inch spring-form pan. After mixing, beat the 3(8 ounces) of cream cheese and remaining sugar in a large bowl with a mixer and or spoon until it is completely blended. Then add sour cream and vanilla into the mix, along with 3 eggs which should be added 1 at a time, beating on low until everything is completely blended together. Next, pour the mixture into the pie crust. Bake the pie for 1 hour and 10 min or until the center is almost set. After that, run a knife around rim of pan to loosen the cheesecake, make sure you let the cheesecake cool before removing rim. Refrigerate cheesecake for 4 hours. And if you would like, drizzle a precise amount of cherry pie filling, and then your cheesecake will be ready to serve.