This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.

Recipe Summary

additional:
5 hrs 25 mins
total:
5 hrs 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

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  • Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

  • Bake 1 hour 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 before serving.

Tips

Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.

New York Lemon Cheesecake: Prepare as directed, omitting cherry pie filling and adding 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust.

How to Bake in Springform Pan: Preheat oven to 325 degrees F if using 9-inch springform pan (or 300 degrees F if using a dark nonstick 9-inch springform pan). Prepare as directed. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

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Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2011
Fabulous recipe! To make this a relatively guilt-free pleasure I used 4 (8 oz) packages of reduced-fat cream cheese and used fat free sour cream. The end result was a more fluffy-textured cheesecake that didn't sacrifice on flavor. I garnished the top with fresh sliced strawberries. Read More
(47)

Most helpful critical review

Rating: 1 stars
05/19/2017
It sadly did not work at all it didn't cook and it fell apart. Read More
62 Ratings
  • 5 star values: 49
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/06/2011
Fabulous recipe! To make this a relatively guilt-free pleasure I used 4 (8 oz) packages of reduced-fat cream cheese and used fat free sour cream. The end result was a more fluffy-textured cheesecake that didn't sacrifice on flavor. I garnished the top with fresh sliced strawberries. Read More
(47)
Rating: 5 stars
05/11/2009
Very good recipe. I actually make this for my Dad because he is diabetic. I do not use the crust I use splenda instead of sugar. Very good. Read More
(29)
Rating: 5 stars
01/23/2012
I didnt have a springform pan so i cut the recipe in half except for the crust and baked it in an 8 by 8 glass pan...turned out awesome!! Read More
(19)
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Rating: 5 stars
11/25/2012
LOVED this cheesecake! It's been many years since I last made a cheesecake but after many dissapointments with store-bought I offered to bring a homemade NY style cheese cake to a family dinner. I used a spring form pan and a pan of water in the stove. I did get one crack but otherwise this cheese cake turned out PERFECT! A lot of critical mouths had seconds and thirds of this great recipe. Don't be concerned if you get a crack in the cake because it will still taste great and can be easily covered with topper. I read many reviews and the do's and don'ts. DO: use room temp ingredients. DO: use name brand ingredients. DO: bake for an hour then turn off the oven and let sit in the oven with the door closed for several hours. Read More
(10)
Rating: 5 stars
07/17/2011
It's a fuss-free simple and straight forward recipe. Great for newbies like me who are just experimenting with simple baking. If you do not have a sweet tooth do not add sugar to the base. Just the cookies and melted butter will do. I even reduced the sugar further in the cheese mixture and it tastes great. My family enjoyed it so much. Nice and smooth texture too. I will bake it again:) Read More
(9)
Rating: 5 stars
07/12/2011
Total indulgence! Didn't have a 9" spring form so put in a large glass pie pan. Had a little goo left that wouldn't fit in the pan w/o overflowing. Even tho we had eaten a large dinner none of us could resist a small wedge of dessert. Read More
(7)
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Rating: 5 stars
12/22/2010
I have made this cheescake for a couple years now. The previous recipe called for strawberry jam. I will admit it seems like forever to make but it is well worth it!!!! I have to make this every Thanksgiving and Christmas. The good thing about this recipe is that it makes enough that I can take half to work for everyone and still have plenty at home! Read More
(5)
Rating: 5 stars
09/23/2010
I made it a couple times already. Delicious! Read More
(4)
Rating: 5 stars
04/04/2015
I added an additional 1/4 cup of sugar. I also used the Honey Made Graham cracker crust recipe which is on the box for a perfect crust. Don't over beat or your cheesecake will crack on top. Take it out when the middle is wobbly. Your cheesecake should never brown. If it is you have over-baked it. Read More
(4)
Rating: 1 stars
05/19/2017
It sadly did not work at all it didn't cook and it fell apart. Read More
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