Our Best Cheesecake

Our Best Cheesecake (Honey Maid)

For years I have used Honey Maid Graham Cracker Crumbs for my baked goods.  It wasn’t until 2010 that I tried the cheesecake on the back of the box.  It was easy, and tasted GREAT.  Why don’t you try making Our Best Cheesecake Recipe, and you’ll love it.

Our Best Cheesecake

Our Best Cheesecake

1 ¾ cups Honey Maid Graham Cracker Crumbs

1/3 cups margarine, melted

1 ¼ cups sugar, Divided

3 pkg. (8 oz. each) Philadelphia cream cheese, softened

2 tsp. vanilla

3 eggs

1 cup Breakstone’s Sour Cream

1 can (21 oz.) cherry pie filling (optional)

Preheat oven to 350F if using a silver 8 or 9 inch springform pan (or to 325F if using a DARK nonstick 8 or 9 inch springform pan).  Mix graham cracker crumbs, margarine and ¼ cup of sugar.  Press firmly onto bottom and 2 ½ inches up side of pan; set aside.

Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on high speed until blended.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Add sour cream.  Pour into crust.

Bake 1 hour 10 minutes or until center is almost set.  Turn off oven.  Leaving door slightly ajar, leave cheesecake in oven 1 hour.  Remove from oven; cool completely.  Refrigerate 4 hours or overnight.  Remove side of pan; top with pie filling.  Store leftover cheesecake in refrigerator.

Makes 16 servings

(Recipe from Honey Maid Graham Cracker Crumbs; Our Best Cheesecake)

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