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Our Best Cheesecake

Rated as 4.76 out of 5 Stars
87

"Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!"
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Ingredients

6 h 25 m servings 313
Original recipe yields 16 servings

Directions

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  1. Heat oven to 350 degrees F.
  2. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  4. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Top with pie filling before serving.

Footnotes

  • Kraft Kitchens Tips
  • Size-Wise: Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
  • Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
  • How to Easily Cut Creamy Desserts
  • When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

Nutrition Facts


Per Serving: 313 calories; 17.7 35.8 4.5 88 272 Full nutrition

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Reviews

Read all reviews 147
  1. 173 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I wanted a recipe that was classic and easy. I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come t...

Most helpful critical review

So when I made it (and I followed everything to a T, and I added the water bath, it came out way brown on top. What did I do wrong? 350 degrees for one hour.

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I wanted a recipe that was classic and easy. I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come t...

I have made this recipe 3 times and my husband and I love it! I prebake the crust at 300' for ten minutes and I bake the cheesecake on top of a water bath. This helps to bake it evenly and help...

This is a great recipe. I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side. Notes: -This is more of...

Great! Exactly what I was hoping for-- easy, creamy, delicious. Made four small cakes in my mini cheese cake spring forms. Stirred chocolate chips into one and topped another with strawberrie...

First off, it says 9 inch pan. I used 9 inch and there was WAY too much filling for it. It started settling and overflowed - a lot. I used a waterbath, it still cracked a lot and was very brow...

So when I made it (and I followed everything to a T, and I added the water bath, it came out way brown on top. What did I do wrong? 350 degrees for one hour.

This cheesecake was easy to make and delicious. Because I'm just starting out (I'm 23), I don't have a lot of baking equipment and I had to use a regular dish instead of a springform pan. Well,...

1st time using this recipe and it turned out awesome!! When my husband started eating it, he was so quiet. I was afraid that it didn't taste good. Turned out that he enjoyed it so much that he h...

This cheesecake is delicious and pretty easy to make. It was my first time making a cheesecake so I read through many of these reviews prior to. I added some cinnamon to the crust like one other...