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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 14 |
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This cheesecake is one of the best I have tried. I make this for almost every special family occassion and there are rarely leftovers. Ingredients:
1 cup graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons butter or 3 tablespoons margarine, melted |
1 teaspoon cinnamon |
5 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 tablespoons flour |
1 tablespoon vanilla |
3 eggs |
1 cup sour cream |
1 (21 ounce) can cherry pie filling |
Directions:
1. Mix crumbs, 3 tablespoons sugar, butter and cinnamon; press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is set. Run a small knife around the rim of the pan to lossen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling.
2. Tips: To cut perfect cheesecake slices, use a wet knife.
3. Storage suggestions:
4. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.
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