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Our Best Cheesecake

Rated as 4.77 out of 5 Stars

"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 cals
Original recipe yields 16 servings

Directions

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  • Prep

  • Ready In

  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 g fat; 35.8 g carbohydrates; 4.5 g protein; 88 mg cholesterol; 272 mg sodium. Full nutrition

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Reviews

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  1. 143 Ratings

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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...

Amazing!!! Restaurant worthy. I didn't have graham but I did have Oreo crumbs so I used that. And I used full fat gaylee sour cream. Way too much batter for a 9"pie plate so kids and I had to ea...