This Philadelphia cheesecake with sour cream is rich, creamy, and as always, irresistible, proving that classics never go out of style.
Ingredients
- ¼ cups Honey Maid graham cracker crumbs: 1 piece
- butter: 0.25 cup (melted)
- Philadelphia cream cheese: 5 packages (8 ounce packages, softened)
- sugar: 1 cup
- flour: 3 Tbsp
- vanilla: 1 Tbsp
- sour cream: 1 cup
- eggs: 4 piece
- cherry pie filling: 1 can (19 ounce can)
Metric Conversion
Stages of cooking
-
Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)
-
Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
-
Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.
-
Bake until the center is almost set, about 70 minutes. Remove from the oven and run a knife or metal spatula around the rim of the pan to loosen. Let cool for 1 to 3 hours. Refrigerate for 4 hours or overnight.
-
Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.
