Recipe by PHILADELPHIA Cream Cheese
"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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1 3/4 cups
HONEY MAID Graham Cracker Crumbs
1 1/4 cups
3 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
BREAKSTONE'S or KNUDSEN Sour Cream
1 (21 ounce) can
cherry pie filling
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 to room temperature before you make cheesecake.
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 strawberries. So good. Made exactly as directed, barring the name brands :).
I made this cheesecake. It was simple to make and delicious to eat. Can't wait to share this recipe with my sister.
Simple, easy, delicious! Recommend to everyone, favorite one I have found so far!
In my opinion the best cheesecake ever!!!
Easy to make, family loved it. I lined the bottom of my springform pan with parchment paper so very easy to remove and serve.
Very easy, lots of compliments.
* Percent Daily Values are based on a 2,000 calorie diet.
Our Best Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 313
** Calories from Fat: 160
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