Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: kthome
Rachael Ray

Ingredients

6 Honey Maid Honey Grahams, crushed

1 cup Plus 3 Tbsp. sugar, divided

3 tbsp. Butter or margarine, melted

5 pkg (8 oz. each) Philadelphia cream cheese, softened

3 tbsp. Flour

1 tbsp. Vanilla

1 cup Breakstones or Kudsen sour cream

4 Eggs

1 can (21 oz.) cherry pie filling

Preparation

1. Heat oven to 325. Line 13x9-inch pan with foil. Mix crumbs, 3 tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

2. Beat cream cheese, sugar, flour, and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.

3. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.

4. Top with pie filling and serve.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment