Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.

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Ingredients

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

Directions

Instructions Checklist
  • Heat 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 and butter; press firmly onto bottom of pan. Bake 10 minutes.

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

  • Bake 1 hour 10 minutes or until centre 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. Store leftover cheesecake in refrigerator.

Nutrition Facts

424.4 calories; protein 7.8g 16% DV; carbohydrates 33.8g 11% DV; fat 30.5g 47% DV; cholesterol 148.7mg 50% DV; sodium 407.7mg 16% DV. Full Nutrition

Reviews (156)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/06/2010
My cheesecake is horribly cracked in the middle!!! Like a huge Grand Canyon split going in several directions. What did I do wrong? I'm not blaming the recipe or giving it a bad review cause I know it can't be the recipe. Any big tips for this? Read More
(323)

Most helpful critical review

Rating: 3 stars
04/07/2009
This was good and perhaps could have gotten more stars but I made it with low fat cream cheese. I round it was not smooth enough texture wise nor did it melt in my mouth. I'm picky though...everyone else loved it. I'll keep looking. Read More
(7)
192 Ratings
  • 5 star values: 161
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
07/06/2010
My cheesecake is horribly cracked in the middle!!! Like a huge Grand Canyon split going in several directions. What did I do wrong? I'm not blaming the recipe or giving it a bad review cause I know it can't be the recipe. Any big tips for this? Read More
(323)
Rating: 5 stars
11/27/2008
This was absolutely delicious and came together beautifully resulting in a very tall smooth creamy and rich cheesecake. Even though there were no cracks (used all the tricks - waterbath greasing sides of springform pan cooling slowly) I ended up topping with a strawberry glaze. I actually think next time I'll use a 10" pan - this cheesecake looked very impressive as it was tall but it was so rich that a normal sized slice was almost too much to handle. Otherwise perfect flavor texture and will definitely be repeated in our house. Read More
(131)
Rating: 5 stars
11/05/2008
I don't think you can go wrong with this cheesecake recipe. I have made it for years and it is always a HUGE hit; rich and oh so creamy!! Beautiful! Read More
(110)
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Rating: 5 stars
05/21/2009
Why do people rate awesome recipes like this one low stars when they didn't follow the recipe as written? When it says to use cream cheese you assume not the fat free kind right? Someone gave this recipe 3 stars because they used fat free cream cheese- Fat free anything doesn't have that rich taste you need for a great outcome. This recipe deserves all 5 stars!! I never made cheese cake this tasted just like the real deal! THE BEST!! Read More
(91)
Rating: 5 stars
04/06/2009
I want to give this five stars but I have a rule about not giving five stars to recipes I have to make changes to. I am making an exception because in this case it's not the recipe's fault...sour cream is REALLY expensive and hard to find in Japan so I substituted plain unsweetened yogurt for the sour cream and added one teaspoon of lemon juice to make up for the lack of "sour." This recipe still came out delicious. I made it into cheesecake cupcakes by putting a cookie into the bottom of each paper liner for the "crust" and then piling the filling on top. I baked them for 20 minutes in a water bath (it's worth it to read the "tips for cheesecake" on this site). They came out beautifully. Read More
(62)
Rating: 5 stars
12/19/2008
This is the closest recipe I could find. I used the Philadelpia Cream Cheese Classic Recipes cookbook. The only difference is 1c. grahm crackers 3Tbls. butter; and 4 pkgs. of cream cheese. Otherwise it's the same. Excellent recipe. Read More
(36)
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Rating: 5 stars
03/16/2009
this was my first time making a cheesecake and it came out SOOO GOOD! It was pretty easy and the end result was great. creamy not too rich. Def recommend this recipe to everyone i will be using this recipe time and time again: Read More
(31)
Rating: 5 stars
06/04/2010
Fantastic! I found that it's essential to make sure the ingredients are fully room temp. before starting to help avoid the dreaded crack. I made this the first time my in-laws came to visit and they raved about it for days. Read More
(28)
Rating: 5 stars
12/12/2008
This recipe is Great! I just made this cheesecake for my son for his birthday and everybody at the party loved it. Their was nothing left at the end. Read More
(22)
Rating: 3 stars
04/07/2009
This was good and perhaps could have gotten more stars but I made it with low fat cream cheese. I round it was not smooth enough texture wise nor did it melt in my mouth. I'm picky though...everyone else loved it. I'll keep looking. Read More
(7)