Our Best Cheesecake

Our Best Cheesecake

"Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!"
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6 h 25 m servings 313 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  4. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Top with pie filling before serving.


  • Kraft Kitchens Tips
  • 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.
  • How to Easily Cut Creamy Desserts
  • 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.


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I wanted a recipe that was classic and easy. I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come t...

Great! Exactly what I was hoping for-- easy, creamy, delicious. Made four small cakes in my mini cheese cake spring forms. Stirred chocolate chips into one and topped another with strawberrie...

I have made this recipe 3 times and my husband and I love it! I prebake the crust at 300' for ten minutes and I bake the cheesecake on top of a water bath. This helps to bake it evenly and help...

First off, it says 9 inch pan. I used 9 inch and there was WAY too much filling for it. It started settling and overflowed - a lot. I used a waterbath, it still cracked a lot and was very brow...

This cheesecake was easy to make and delicious. Because I'm just starting out (I'm 23), I don't have a lot of baking equipment and I had to use a regular dish instead of a springform pan. Well,...

1st time using this recipe and it turned out awesome!! When my husband started eating it, he was so quiet. I was afraid that it didn't taste good. Turned out that he enjoyed it so much that he h...

I made this Cherry Cheese Cake for my husbands birthday his birthday is on Saturday but I half to work on that day so I made it on Tuesday you weren't kidding when you say this is the best che...

Easy to make, family loved it. I lined the bottom of my springform pan with parchment paper so very easy to remove and serve.

I made this cheesecake. It was simple to make and delicious to eat. Can't wait to share this recipe with my sister.