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.

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  • 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.


Read all reviews 31
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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 recipe is fantastic! I live in China where cheesecake is very expensive and usually imported so not fresh and honest not to good. Unfortunately, I am unable to find the specific ...

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,...

First cheese cake I've ever made. Came out perfect. It's fluffy and rich.

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...