Easy Classic Cherry Cheesecake
This cheesecake recipe is not at all complicated and the result is exactly what you would expect in a classic cheesecake recipe with the added flavors of cherry pie filling . Creamy, rich, and yummy!
Prep Time20 minutes mins
Cook Time5 hours hrs 45 minutes mins
Servings: 16 servings
- 1-1/2 cups graham cracker crumbs
- 3 Tbsp. sugar
- 1/3 cup butter or margarine melted
- 4 pkg. 8 oz. each PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 4 eggs
- 1 can of Comstock Cherry Pie Filling
Heat oven to 325°F.* (see notes)
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Turn off oven and prop door open for about 5 minutes.
Remove cheesecake from oven and run knife around rim of pan to loosen cake.
Cool completely before removing rim.
Refrigerate cheesecake 4 hours.
Spread cherry fruit filling over the cooled cheesecake and serve.
Recipe adapted from
Kraft.com
*Reduce oven temperature to 300°F if using a dark nonstick springform pan.
My cheesecake did crack a bit so the next time I make this I will place a pan of water on the rack below the cheesecake pan as suggested by the reviewers of the recipe and others.