“This cheesecake is one of the best I have tried. I make this for almost every special family occassion and there are rarely leftovers.”
READY IN:
1hr 35mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix crumbs, 3 tablespoons sugar, butter and cinnamon; press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is set. Run a small knife around the rim of the pan to lossen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling.
  2. Tips: To cut perfect cheesecake slices, use a wet knife.
  3. Storage suggestions:
  4. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.

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