Cheesecake

from Kraft Foods

prep time: 15 min
total time: 5 hr 25 min (This does not include complete cooling before the 4 hours of refrigeration. Add several more hours for complete cooling.)
makes: 16 servings, one slice each


What You Need:
1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup Margarine or butter, melted
1-1/4 cups Sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened (ONLY Philly Cream Cheese--if you're going to make a cheesecake, use the good stuff.)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream (I don't know about those sour creams, they aren't available at my store. They would be fine if there is only one ingredient: Grade A Cultured Cream. No other additives. I use Daisy Sour Cream. It's heaven.)
2 tsp. Vanilla
3 Eggs
1 can (21 oz.) cherry pie filling

Make It:
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (I used a 9-inch) (or to 325°F if using a dark nonstick 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 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.


Kraft Kitchens Tips

Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese. (I don't think so.)

How to Easily Cut Creamy Desserts
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact. (This is a good idea.)

MM Specs