Ingredients:

  • 1-3/4 C graham cracker crumbs
  • 1/3 C butter – melted
  • 1-1/4 C sugar – divided
  • 3 pkg (8 oz. each) cream cheese – softened to room temperature
  • 1 C sour cream
  • 2 tsp vanilla extract
  • 3 eggs
  • 1 can (21 oz) pie filling – any flavor – refrigerated – optional

Directions:

  1. Preheat oven to 350 degrees
  2. Mix graham crumbs, butter and 1/4 C sugar until well combined
  3. Press onto bottom of 9-inch springform pan
  4. Beat cream cheese and remaining sugar in large bowl with mixer until blended
  5. Add sour cream and vanilla – mix well
  6. Add eggs, 1 at a time, beating on low speed after each addition, just until blended
  7. Pour over crust
  8. Bake 1 hour to 1 hour 10 minutes or until center is almost set
  9. Run a plastic knife around rim of pan to loosen cake (do not use metal, or you will scratch your springform pan)
  10. Cool before unlocking and removing rim
  11. Refrigerate cheesecake for at least 4 hours – overnight is best

Notes:

  1. If using pie filling, top the cheesecake with refrigerated pie filling just before serving
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