My Best Cheesecake

Now we know the history of cheesecake, let's make this simple recipe of mine.
OK, I'm not gonna lie, my husband and daughter just love this creamy and delicious cheesecake:)


What You Need


1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling or any filling you want




BAKING INSTRUCTIONS:


PREHEAT oven to 325F if using a silver 8- or 9-inch springform pan. Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 45 to 50 mins. or until the center is almost set. Turn your oven off and leave the cheesecake inside the for another hour. Remove cheesecake from oven; cool completely. Refrigerate at least 6 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.


Prep Time: 15 min Total Time: 5 hr 25 min Makes: 16 servings, one slice each



CHEESECAKE TIPS AND IDEAS


1) A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.

2) Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.

3) For even marbling and the best distribution of added ingredients, such as chocolate chips or nuts, do not over-soften or over-beat the cream cheese.

4) Avoid over-baking: Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.

5) Upon removal from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.

6) Cool the cheesecake on a wire rack away from drafts.

7) After a cheesecake has cooled completely, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.

8) Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.