The Classic Cherry Cheesecake Recipe

This Cherry Cheesecake Recipe got me hooked on cheesecakes!

I have a very special place in my heart for this cherry cheesecake recipe...it's the recipe that got me hooked on cheesecake. My mom (and her mom before her) made this recipe all the time. In fact, you might recognize it as that old standard printed on every package of Philly Brand Cream Cheese. Needless to say, this is a super simple recipe and if you've never made it....now's your chance. It's always a big hit with my friends....but you be the judge.

When you finally do make this recipe, send us a picture to add to our collection!

Enjoy!

Cherry Cheesecake Recipe:

• 1 cup graham cracker crumbs
  
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 5 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 tablespoon vanilla
• 3 eggs
• 1 cup sour cream
• 1 can (21 oz) cherry pie filling

Preheat the oven to 350&ng;F.

Combine the graham cracker crumbs, 3 tablespoons of sugar and 3 tablespoons of melted butter to form the crust. Pat it into a 9-inch spring form pan. Bake for 10 minutes.

Mix the cream cheese with the sugar and vanilla and beat until smooth.

Add in eggs, one at a time.

Blend in sour cream. Pour over crust.

Bake one hour and five minutes.

Refrigerate for 4-24 hours before serving.

Some Important Tips for Baking Our Plain Cheesecake Recipes:

1) all your ingredients should be at room temperature!
2) combine everything on low or medium speed (do not over mix)!
3) running the tip of a sharp knife around the top edge right after baking, plus cooling to room temperature before refrigerating will keep the cake from cracking.
4) If you follow these tips I guarantee that they'll work!

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It's a Piece of Cake!