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HONEY MAID Best Cheesecake

Prep time

15 min

Total time

6 hr 25 min

Servings

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

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    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
Preparation
  • 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

Nutrition per serving

  • Calories

    370

  • Fat

    23g

  • Saturated

    13g

  • Cholesterol

    110mg

  • Sodium

    340mg

  • Carbohydrate

    38g

  • Fibre

    1g

  • Sugars

    20g

  • Protein

    6g

  • Vitamin A

    20%DV

  • Vitamin C

    4%DV

  • Calcium

    6%DV

  • Iron

    4%DV

This recipe features:

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