Directions:
- Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.97 Kcal (825 kJ) | ||
| Calories from fat | 78.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 13% | |
|---|---|---|---|
| Cholesterol | 53.63mg | 18% | |
| Sodium | 193.05mg | 8% | |
| Potassium | 77.43mg | 2% | |
| Total Carbs | 27.49g | 9% | |
| Sugars | 12.46g | 50% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 317.3 Kcal (1328 kJ) | ||
| Calories from fat | 126.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 13% | |
|---|---|---|---|
| Cholesterol | 86.4mg | 18% | |
| Sodium | 310.98mg | 8% | |
| Potassium | 124.73mg | 2% | |
| Total Carbs | 44.28g | 9% | |
| Sugars | 20.08g | 50% | |
| Dietary Fiber | 0.4g | 1% | |
| Protein | 3.8g | 5% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 55.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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