Recipe By Philadelphia
Published Oct 28th
Prep 15m Cook - Additional 5h 10m Ready In 5h 25m
Servings 16 servings Calories 424.4

Classics never go out of style – this rich and creamy cheesecake is, as always, irresistible.

Recipe Ingredients

  • 1 ¼ cups HONEY MAID Graham Cracker Crumbs
  • ¼ cup butter, melted
  • 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 large eggs eggs
  • 1 (19 ounce) can cherry pie filling

Cooking Directions

  1. 1 Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. 2 Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. 3 Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts

  • Calories 424.4
  • Carbohydrate 33.8 g
  • Cholesterol 148.7 mg
  • Fat 30.5 g
  • Fiber 0.2 g
  • Protein 7.8 g
  • Saturated Fat 16.7 g
  • Sodium 407.7 mg
  • Sugar 14.4 g


  1. My cheesecake is horribly cracked in the middle!!! Like a huge Grand Canyon split going in several directions. What did I do wrong? I'm not blaming the recipe or giving it a bad review cause I know it can't be the recipe. Any big tips for this?
  2. Fantastic! I found that it's essential to make sure the ingredients are fully room temp. before starting to help avoid the dreaded crack. I made this the first time my in-laws came to visit and they raved about it for days.
  3. Why do people rate awesome recipes like this one low stars when they didn't follow the recipe as written? When it says to use cream cheese you assume not the fat free kind right? Someone gave this recipe 3 stars because they used fat free cream cheese- Fat free anything doesn't have that rich taste - Read more ...
  4. This was good and perhaps could have gotten more stars but I made it with low fat cream cheese. I round it was not smooth enough texture wise nor did it melt in my mouth. I'm picky though...everyone else loved it. I'll keep looking.
  5. I want to give this five stars, but I have a rule about not giving five stars to recipes I have to make changes to. I am making an exception because in this case it's not the recipe's fault...sour cream is REALLY expensive and hard to find in Japan, so I substituted plain unsweetened yogurt - Read more ...
  6. this was my first time making a cheesecake and it came out SOOO GOOD! It was pretty easy and the end result was great. creamy not too rich. Def recommend this recipe to everyone i will be using this recipe time and time again:
  7. This is the closest recipe I could find. I used the Philadelpia Cream Cheese Classic Recipes cookbook. The only difference is 1c. grahm crackers 3Tbls. butter; and 4 pkgs. of cream cheese. Otherwise it's the same. Excellent recipe.
  8. This recipe is Great! I just made this cheesecake for my son for his birthday and everybody at the party loved it. Their was nothing left at the end.
  9. This was absolutely delicious and came together beautifully, resulting in a very tall, smooth, creamy and rich cheesecake. Even though there were no cracks (used all the tricks - waterbath, greasing sides of springform pan, cooling slowly) I ended up topping with a strawberry glaze. I actually think next time I'll use a 10" pan - Read more ...
  10. I don't think you can go wrong with this cheesecake recipe. I have made it for years and it is always a HUGE hit; rich and oh so creamy!! Beautiful!