Everybody has one...this is my favorite cherry cheesecake recipe.
prep time 25 min +resting, cooking 1 hr 10 min.
Crust:
1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp margarine, melted.
Filling:
4 pkgs. (8 oz) cream cheese, softened.
1 cup sugar
3 Tbsp flour
4 eggs
1 cup sour cream
1 Tbsp vanilla
1 can (21 oz) cherry pie filling (I refrigerate so it will be firm)
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Crust:
Heat oven to 350 F
Mix crumbs, sugar and margarine; press onto bottom of 9 springform pan. Bake 10 minutes.
Filling:
Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust.
Bake 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Top with pie filling just before serving. ( I have topped earlier and let set in refrigerator to set up.)
You can set the pan rim back on cheesecake and put filling on. When you remove rim, it will run down sides a little and look pretty. Either way works.
Rember the longer a cheesecake ages, the better the flavor and texture. I like at least one day.
Enjoy!
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