Our Best Cheesecake

11  Ratings
  • 15 min prep
  • 6 hr 25 min total
  • Makes 16 servings, 1 topped slice (107 g) each.

Our Best Cheesecake Recipe

Ingredients

  • 1-3/4 cups Honey Maid Crumbs
  • 1/3 cup butter, melted
  • 1-1/4 cups sugar, divided
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sour cream
  • 2 tsp. vanilla
  • 3 eggs
  • 1 can (19 fl oz/ 540 mL) cherry pie filling

Instructions

  • Heat  oven to 350°F.
  • Mix  crumbs, butter and 1/4 cup sugar. Press onto bottom and 2-1/2 inches up side of 9-inch springform pan.
  • Beat  cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.
  • Bake  1 hour to 1 hour 10 min. or until centre is almost set. Turn oven off. Open oven door slightly. Let cheesecake sit in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate 4 hours. Run sharp knife around edge of pan to loosen cake. Remove rim. Top cheesecake with pie filling just before serving.

Recipe Tips

Variation Prepare using non-hydrogenated margarine, brick light cream cheese, light sour cream and light cherry pie filling.

How to Easily Cut Creamy DessertsWhen 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.

NoteIf baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.

116581

Nutrition Information

Makes 16 servings, 1 topped slice (107 g) each.

Nutrition per serving:

  • Calories 370 
  • Total fat 23 g
  • Saturated fat 13 g
  • Cholesterol 110 mg
  • Sodium 340 mg
  • Carbohydrate 38 g
  • Dietary fibre 1 g
  • Sugars 20 g
  • Protein 6 g
  • Vitamin A 20 %DV
  • Vitamin C 4 %DV
  • Calcium 6 %DV
  • Iron 4 %DV

This recipe features: