Cheery Cherry Cheesecake
INGREDIENTS
1 1/2 cups graham cracker crumbs
6 tablespoons butter melted
2 tablespoons granulated sugar
3 packages PHILADELPHIA Cream Cheese 8 ounces each
1 cup sugar
6 large egg yolks
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup sour cream
1 can cherry pie filling 21-ounce
INSTRUCTIONS
Preheat oven to 350°F. Stir the crumbs with melted butter and granulated sugar in large bowl until moistened. Press mixture onto bottom of 9-inch springform pan. Bake until crust is set and golden around edges, about 10 minutes. Set aside to cool.
Reduce oven to 325°F. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth, about 2 minutes. Beat in egg yolks one at a time. Add lemon juice, vanilla, and sour cream and beat just until blended. Pour batter into prepared crust. Bake for 45 to 50 minutes or until center is almost set. Run a knife around edge of pan to loosen cake. Set on wire rack to cool completely. Refrigerate for 4 hours or overnight. Remove sides of pan and spoon cherry pie filling over cake.INGREDIENTS
1 1/2 cups graham cracker crumbs
6 tablespoons butter melted
2 tablespoons granulated sugar
3 packages PHILADELPHIA Cream Cheese 8 ounces each
1 cup sugar
6 large egg yolks
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup sour cream
1 can cherry pie filling 21-ounce
INSTRUCTIONS
Preheat oven to 350°F. Stir the crumbs with melted butter and granulated sugar in large bowl until moistened. Press mixture onto bottom of 9-inch springform pan. Bake until crust is set and golden around edges, about 10 minutes. Set aside to cool.
Reduce oven to 325°F. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth, about 2 minutes. Beat in egg yolks one at a time. Add lemon juice, vanilla, and sour cream and beat just until blended. Pour batter into prepared crust. Bake for 45 to 50 minutes or until center is almost set. Run a knife around edge of pan to loosen cake. Set on wire rack to cool completely. Refrigerate for 4 hours or overnight. Remove sides of pan and spoon cherry pie filling over cake.
