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This is a recipe for a classic cheesecake. My secret? The cherry pie filling needs to be tart, not too sweet, so look for a “country-style” pie filling. I got this recipe from a booklet produced by Philadelphia Cream Cheese, called Ultimate Philly Cheesecakes. It was less than $5, and well worth every penny. Keep an eye out in your cream cheese packaging for a similar offer, and purchase one. You won’t be disappointed!
The last time I made this, I was debating just eating the whole thing with our family. Then I decided, despite my initial selfish desire, to throw a last-minute cheesecake party. (the picture above is the actual cheesecake I made and served at the party). I printed up these little invitations (below) and invited everyone on the ranch. It was fun.
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
4 (8 oz.) pkgs. Philadelphia Brand Cream Cheese, softened (**do not use anything less, no “low-fat,” no off-brands**)
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
1 (21 oz.) can cherry pie filling OR 3 cups whole strawberries, stems removed
- Heat oven to 325 degrees F.
- Mix crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
- Blend in sour cream; pour over crust.
- Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Top with pie filling or strawberries, stem-side down, just before serving.