Few desserts are as iconic as the New York-style cheesecake, with its rich and creamy filling on a buttery graham cracker crust. This classic recipe is sure to impress any crowd, whether it’s for a special occasion or just a weeknight indulgence. The key to a perfect cheesecake is in the technique, so be sure to follow the instructions closely and take your time. With a little patience and a lot of love, you’ll have a dessert that’s sure to become a favorite for years to come.

Ingredients:

  • 1 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 1 cup sour cream
  • 4 eggs
  • 1 can (21 oz.) cherry pie filling

Preparation

  1. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto the bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300 degrees F for 10 minutes if using a dark nonstick springform pan.)
  2. Mix cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add sour cream, and mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over the crust.
  3. Bake at 325 degrees F for 1 hour and 10 minutes or until the center is almost set if using a silver springform pan. (Bake at 300 degrees F for 1 hour and 10 minutes or until center is almost set if using a dark nonstick springform pan.) Run a knife or metal spatula around the rim of the pan to loosen the cake; cool before removing the rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.