This irresistible Philadelphia cheesecake with sour cream is rich and creamy, topped with a can of cherry pie filling for a beautiful, vibrant topping.
Preparation Time
15 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 35 mins
Calories
424 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
Step 2
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).)
Step 3
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.
Step 4
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.
Step 5
Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.
Ingredients
4 eggs
1 cup sour cream
1 cup sugar
1 tablespoon vanilla
3 tablespoons flour
1 (19 ounce) can cherry pie filling
5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
