Best Cheesecake From The Kraft Interactive Kitchen Recipes

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OUR BEST CHEESECAKE



Our Best Cheesecake image

Impress guests with Our Best Cheesecake recipe. Not only is this cherry cheesecake recipe our best cheesecake recipe, it's also one of the easiest to make!

Provided by My Food and Family

Categories     Dairy

Time 6h25m

Yield 16 servings

Number Of Ingredients 8

1-3/4 cups graham cracker crumbs
1/3 cup butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling

Steps:

  • Heat oven to 350°F.
  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with pie filling before serving.

Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

BEST CHEESECAKE FROM THE KRAFT INTERACTIVE KITCHEN



Best Cheesecake from the Kraft Interactive Kitchen image

Make and share this Best Cheesecake from the Kraft Interactive Kitchen recipe from Food.com.

Provided by save the cows

Categories     Cheesecake

Time 1h15m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

1 3/4 cups graham cracker crumbs
1/3 cup margarine or 1/3 cup butter, melted
1 1/4 cups sugar, divided
3 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup BREAKSTONE'S Sour Cream (or KNUDSEN)
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
  • Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
  • Bake 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 740.7, Fat 47, SaturatedFat 24.6, Cholesterol 185.5, Sodium 506.4, Carbohydrate 70, Fiber 1, Sugar 37.4, Protein 11.3

THE VERY BEST CHEESECAKE



The Very Best Cheesecake image

This recipe is from the new Doubleday Cookbook. This recipe has been requested many times by Family and Friends Posting it here so It is not lost Prep time does not include cooling and chill times.

Provided by The nennah

Categories     Cheesecake

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

18 graham crackers, rolled to crumbs (there should be 11/2 cups )
1/4 cup sugar
5 tablespoons melted butter or 5 tablespoons margarine
2 (8 ounce) packages cream cheese, softened to room temperature
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 375*F. Mix crust ingredients and pat firmly into the bottom and one third of the way up the sides of a 9" spring form pan. Beat filling ingredients with a electric mixer until satiny, and pou into crust. Bake 20 minutes,remove from oven and cool for 15 minutes. Meanwhile raise oven to 475*F. Blend topping ingredients and spread gently over cheese filling. Return cheesecake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving. Cut into slim wedges.

Nutrition Facts : Calories 398.1, Fat 28.1, SaturatedFat 15.6, Cholesterol 114.4, Sodium 289.5, Carbohydrate 32.4, Fiber 0.3, Sugar 26.3, Protein 5.4

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