Recipe Details
Ingredients
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1 ¼cupsHoney Maid graham cracker crumbs
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¼cupbutter, melted
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5(8 ounce) packagesPhiladelphia cream cheese, softened
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1cupsugar
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3tablespoonsflour
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1tablespoonvanilla
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1cupsour cream
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4eggs
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1(19 ounce) cancherry pie filling
Cooking Directions
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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).)
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Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
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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.
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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.
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Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories424 | |
% Daily Value * | |
Total Fat 31g |
39% |
Saturated Fat 17g |
84% |
Cholesterol 149mg |
50% |
Sodium 408mg |
18% |
Total Carbohydrate 34g |
12% |
Dietary Fiber 0g |
1% |
Total Sugars 14g |
|
Protein 8g |
16% |
Vitamin C 1mg |
1% |
Calcium 28mg |
2% |
Iron 0mg |
2% |
Potassium 77mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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