Rating: 4.69 stars
320 Ratings
  • 5 star values: 263
  • 4 star values: 34
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 7

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

Recipe Summary

prep:
15 mins
additional:
6 hrs 10 mins
total:
6 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
  • Heat oven to 350 degrees F.

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  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.

  • 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.

  • 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.

  • Top with pie filling before serving.

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

341 calories; protein 5g; carbohydrates 36.2g; fat 20.6g; cholesterol 97.9mg; sodium 277.1mg. Full Nutrition
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Reviews (252)

Most helpful positive review

Rating: 5 stars
02/25/2014
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 to room temperature before you make cheesecake. Read More
(167)

Most helpful critical review

Rating: 3 stars
10/16/2016
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. Read More
(32)
320 Ratings
  • 5 star values: 263
  • 4 star values: 34
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 7
Rating: 5 stars
02/25/2014
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 to room temperature before you make cheesecake. Read More
(167)
Rating: 4 stars
09/05/2015
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 helps it to not crack on top. It is also important to allow it to cool inside the oven with the door only slightly cracked to prevent cooler air to rush in the oven. This also causes cracks in the cake.it is very easy and has a nice smooth creamy texture. The taste has a touch of sweet but not overly so. Enjoy ! Read More
(128)
Rating: 5 stars
09/27/2016
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 a 10" and not a 9" -I put foil around my pan to prevent it from cracking -Started it on 350 but then turned it down to 300 after about 10 mins in. -towards the end I turned off the oven and cracked the door and let it cool in the oven. -added an extra tsp of vanilla and a little lemon zest -did a little more butter in the crust and added some cinnamon. These notes are what I did the 2nd time around and got a great cheesecake Read More
(124)
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Rating: 5 stars
12/21/2015
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 brown on top regardless of using minimum cooking time. Not a big deal, planned to use a topping. (Country cherry) Tastes amazing. Everyone thought it was to DIE for. Never buying premade cheesecake again. Making my second one tonight! Using 10inch pan, baking 1hr at 300 degrees. Waterbath. Topping with raspberries, blackberries and strawberry medley. Read More
(46)
Rating: 5 stars
01/29/2014
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 strawberries. So good. Made exactly as directed, barring the name brands :). Read More
(42)
Rating: 5 stars
12/04/2017
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 reviewer did - and added some lemon juice and lemon extract to the filling - it was just a slight lemon flavor but perfect! I also prebaked the crust for 10 mins at 300 degrees, then filled it and baked for about 1 hr 10 mins at 350 in a water bath. Then turned the oven off and cracked the door to allow it to cool slowly. It has no cracks and was fully cooked perfectly. Also another note - many reviews stated that it was too much filling for a 9" pan - I believe they were using store-bought pie crusts as those pans are much smaller in volume than a SPRINGFORM 9" pan. The filling amount was perfect for a springform pan. Read More
(34)
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Rating: 3 stars
10/16/2016
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. Read More
(32)
Rating: 4 stars
12/27/2015
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, I'm assuming that's what caused the cheesecake to crack. It was just for me and my hubby, so appearance didn't matter so much! Also, I feel like the filling should be split between two smaller cakes, because it overflows with just one. Other than appearance, the cake was delicious. :) Instead of a cherry topping, I made a blueberry syrup to pour over it. Yummm! Read More
(22)
Rating: 5 stars
12/01/2015
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 has no words to describe it. I also made strawberry compote to compliment the cheesecake. But it is also good on its own. I followed some of the reviews to leave it in the oven to cool and waited till it is at room temperature before transferring it to the fridge. No cracks at all and the texture is super smooth. Thank you for the awesome recipe. Read More
(15)