Recipe by PHILADELPHIA Cream Cheese
"This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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!!
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 :)
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!
LOVED this cheesecake! It's been many years since I last made a cheesecake but after many dissapointments with store-bought, I offered to bring a homemade NY style cheese cake to a family dinner. I used a spring form pan and a pan of water in the stove. I did get one crack but otherwise this cheese cake turned out PERFECT! A lot of critical mouths had seconds and thirds of this great recipe. Don't be concerned if you get a crack in the cake because it will still taste great and can be easily covered with topper. I read many reviews and the do's and don'ts. DO: use room temp ingredients. DO: use name brand ingredients. DO: bake for an hour then turn off the oven and let sit in the oven with the door closed for several hours.
This cheesecake is wonderful and easy!
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These individual desserts are as fun as they are delicious.
See how to make a rich and creamy New York-style cheesecake.
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.