Recipe by Philadelphia
"This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd."
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HONEY MAID Graham Cracker Crumbs
butter or margarine, melted
5 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
BREAKSTONE'S or KNUDSEN Sour Cream
1 (21 ounce) can
cherry pie filling
Fabulous recipe! To make this a relatively guilt-free pleasure, I used 4 (8 oz) packages of reduced-fat cream cheese and used fat free sour cream. The end result was a more fluffy-textured cheesecake that didn't sacrifice on flavor. I garnished the top with fresh sliced strawberries.
Very good recipe. I actually make this for my Dad because he is diabetic. I do not use the crust, I use splenda instead of sugar. Very good.
It's a fuss-free, simple and straight forward recipe. Great for newbies like me who are just experimenting with simple baking. If you do not have a sweet tooth, do not add sugar to the base. Just the cookies and melted butter will do. I even reduced the sugar further in the cheese mixture and it tastes great. My family enjoyed it so much. Nice and smooth texture too. I will bake it again :)
I didnt have a springform pan, so i cut the recipe in half, except for the crust and baked it in an 8 by 8 glass pan...turned out awesome!!
Total indulgence! Didn't have a 9" spring form, so put in a large glass pie pan. Had a little goo left that wouldn't fit in the pan w/o overflowing. Even tho we had eaten a large dinner, none of us could resist a small wedge of dessert.
I have made this cheescake for a couple years now. The previous recipe called for strawberry jam. I will admit, it seems like forever to make, but it is well worth it!!!! I have to make this every Thanksgiving and Christmas. The good thing about this recipe is that it makes enough that I can take half to work for everyone and still have plenty at home!
This cheesecake is wonderful and easy!
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