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CHEESECAKE - Cherry Cheesecake
Nb persons: 16
Yield:
Preparation time:
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| CHEESECAKE - PHILADELPHIA New York Cheesecake Kraft 6 HONEY MAID Honey Grahams, finely crushed (about 1 cup) | |
| 3 Tbsp. | sugar |
| 3 Tbsp. | butter, melted |
| margarine, alternative | |
| 5 pkg. (8 oz. each) | PHILADELPHIA Cream Cheese, softened |
| 1 cup | sugar |
| 3 Tbsp. | flour |
| 1 Tbsp. | vanilla |
| 1cup | BREAKSTONE'S or KNUDSEN Sour Cream |
| 4 | eggs |
| 1 can (21 oz.) | cherry pie filling |
HEAT oven to 325°F
step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
step 2 MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
step 3 BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
HOW TO BAKE IN SPRINGFORM PAN
Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. 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.
SUBSTITUTESubstitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 Tbsp. sugar.
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