5 pkg. (8 oz.each) Philadelphia cream cheese, softened (do not by off bran)
1 cp. sugar
3 Tb. flour
1 cp. sour cream
1 can (21 oz) cherry pie filling (can use any pie filling)
Heat oven to 325 degrees. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crackers crumbs, 3 Tb sugar and butter; press onto bottom of pan. Bake 10 minutes.
Meanwhile, beat cream cheese, 1 cp sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs (1 at a time), mixing on low after each just until blended. Pour over crust.
Bake 40 minutes, or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
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