HONEY MAID Best Cheesecake

HONEY MAID Best Cheesecake

Prep time15 min
Total time6hr 25min
ServingsMakes 16 servings, 1 slice (107 g) each.
  • 1¾ cups Honey Maid Crumbs
  • ⅓ cup butter, melted
  • 1¼ 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
  • Heat oven to 350°F.
  • Combine 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 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 cheesecake. Remove rim. Top cheesecake with pie filling before serving.
Recipe Tips
  • Size Wise
    Enjoy a serving of this cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
  • Variation
    Prepare recipe using non-hydrogenated margarine, brick light cream cheese, light sour cream and light cherry pie filling.
  • Note
    If baking the cheesecake in a dark nonstick 9-inch springform pan, reduce the oven temperature to 325°F.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 22g 
   Saturated 13g 
Cholesterol 95mg 
Sodium 320mg 
Carbohydrate 38g 
   Dietary fiber 1g 
   Sugars 27g 
Protein 6g 
Calcium6 %DV
Iron3 %DV
Potassium3 %DV

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