Do you love cheesecake? I’m a picky cheesecake eater, so I cannot profess to say that I looooove cheesecake. I don’t get excited about it if the cheesecake looks undercooked. This is my go-to recipe that I’ve been making for almost ten years. I’ve also made a caramel pecan version of this, which is DELICIOUS!! Let me know if you want me to share that recipe, and I just may do that.
This recipe is adapted from one I cut out next to a coupon in the early 2000s. It’s probably from KraftFoods.com but I have modified it to my liking. Step-by-step photos and directions are below this recipe.
My New York Cherry Cheesecake Recipe
For the crust:
1 cup graham cracker crumbs
3 T. sugar
3 T melted butter or margarine
For the cheesecake:
5 pkgs. of 8-ounce cream cheese, softened
1 cup sugar
3 T. flour
1 T. vanilla
1 cup regular sour cream
For the garnish:
1 20-ounce can (or more!) of cherry pie filling
Mix the graham cracker crumbs, 3 tablespoons of sugar and melted butter in a medium bowl. Press the mixture firmly onto the bottom of a 9″ springform pan. Bake at 325 degrees for 10 minutes.
Beat the cream cheese, 1 cup of sugar, flour, and vanilla with an electric mixer until well-blended. Add the sour cream and mix well. Add the eggs, one at a time, and mix on low-speed after adding each egg, until well-blended. Pour this over the cooked crust.
Bake at 325 degrees for 65 – 95 minutes, or until golden brown and the center is almost set. You may loosen the cake from the pan once removing it from the oven, but I leave the collar on and don’t touch it until I serve it. Cool the cake completely before removing the rim/collar from the cake. Refrigerate for 4 hours or even overnight. Spread the cherry pie filling over the cheesecake and garnish with chocolate curls or powdered sugar just before serving.
Serves 16, if slices are cut very thinly.
First, set the cream cheese out on the counter and let it soften for a half hour or a few hours. Then, start with a cup of graham cracker crumbs, melted butter and some sugar. Stir them furiously in a medium bowl until well combined. Then, pour them into a 9″ springform pan.
Pat the graham cracker crust down tightly into the pan. I like to use the bottom of a clean glass and then use my finger to smash down the part along the edges. Bake this in a 325 degree oven for ten minutes.
While the crust is setting in the oven, put 5 8-oz. packages of unwrapped cream cheese into the work bowl of a mixer. For baking, I find it’s best to avoid any fat-free ingredients because they can separate. I use Philadelphia brand cream cheese and they run about $1.65 each at WinCo and Wal-Mart.
The original recipe says to bake it for 65 minutes, but I think that’s crazy. The cheesecake is too pale and jiggly like Jell-O at that stage. Depending on which oven I’m using, I’ll cook it for 75 minutes to 92 minutes. This is what it looked like at 92 minutes. Golden-brown perfection.