Servings:
16 servings
Prep Time:
15 mins
Total Time:
5 hrs 25 mins
Ingredients
-
6HONEY MAID Honey Grahams, crushed (1 cup)see savings
-
3 tablespoonsmargarine or butter, meltedsee savings
-
3 tablespoonssugarsee savings
-
5 packages (8 ounces)PHILADELPHIA Cream Cheese, softenedsee savings
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1 cupsugarsee savings
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3 tablespoonsfloursee savings
-
1 tablespoonvanillasee savings
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1 cupBREAKSTONE'S Sour Creamsee savings
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4eggssee savings
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1 can (21 ounces)cherry pie fillingsee savings
Directions
1.
Heat over to 325 degrees Fahrenheit. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar, and butter; press onto bottom of pan. Bake 10 min.
2.
Meanwhile, beat cream cheese, 1 cup sugar, flour, and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
3.
Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
Nutrition information
Calories 440, Total Fat 31 g, Saturated Fat 18 g, Cholesterol 165 mg, Sodium 340 mg, Carbohydrate 34 g, Fiber 1 g, Protein 7 g, Daily Values: Vitamin C (DV%) 4, Calcium (DV%) 8, Iron (DV%) 4.
Percent Daily Values are based on a 2,000 calorie diet
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