Prep Time::15 mins
Cook Time:: 1 hr 20 mins
Additional Time:: 5 hrs
Total Time:: 6 hrs 35 mins
Servings::16
Yield::1 9-inch cheesecake
Ingredients
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1 ¼ cups Honey Maid graham cracker crumbs
¼ cup butter, melted
5 (8 ounce) packages Philadelphia cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 (19 ounce) can cherry pie filling
Directions
Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)
Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.
Bake until the center is almost set, about 70 minutes. Remove from the oven and run a knife or metal spatula around the rim of the pan to loosen. Let cool for 1 to 3 hours. Refrigerate for 4 hours or overnight.
Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.