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