Cheesecake recipe
Ingredients:
- 1 3/4 cups Honey maid graham cracker crumbs.
- 1/3 cup butter, melted.
- 1 1/4 cups sugar, divided.
- 3 (8 ounce) packages Philadephia Cream Cheese, softened.
- 1 cup Breakstone's or Knudsen Sour Cream.
- 2 teaspoons vanilla.
- 3 eggs.
- 1 (21 ounce) can cherry pie filling.
Directions: Mix graham crumbs, butter, and 1/4 cup sugar: press onto bottom of 9-inch springform pan
Beat cream cheese and remaining sugar in large boul with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition until blended. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours. Top with pie filling before serving.

Cheesecake recipe Ingredients: - 1 3/4 cups Honey maid graham cracker crumbs. - 1/3 cup butter, melted. - 1 1/4 cups sugar, divided. - 3 (8 ounce) packages Philadephia Cream Cheese, softened. - 1 cup Breakstone's or Knudsen Sour Cream. - 2 teaspoons vanilla. - 3 eggs. - 1 (21 ounce) can cherry pie filling. Directions: Mix graham crumbs, butter, and 1/4 cup sugar: press onto bottom of 9-inch springform pan Beat cream cheese and remaining sugar in large boul with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition until blended. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours. Top with pie filling before serving.