This is a classic cheesecake with sour cream and cherry or blueberry pie filling for topping. Use cherry or blueberry pie filling to top this cheesecake, or your own fruit filling or warmed preserves.
This would also be delicious with hot fudge topping.
Cook Time: 50 minutes
Total Time: 50 minutes
- 1/4 cup confectioners' sugar
- 1 1/2 cups graham cracker crumbs
- 4 ounces butter, melted
- 1 cup granulated sugar
- 3 packages (8 ounces each) cream cheese
- 1 teaspoon vanilla extract
- 4 eggs
- 1 to 2 cups sour cream
- 1 can (21 ounces) cherry pie filling, or blueberry
Heat the oven to 350° F (180° C/Gas Mark 4).
Combine crust ingredients; pack firmly in the bottom of a springform pan, 8 or 9-inch.
Combine filling ingredients and mix thoroughly. Pour into the graham cracker crust; bake for 50 minutes. Remove cheesecake from the oven and top with sour cream. Return to the oven for 5 minutes longer. Top with pie filling and chill thoroughly or chill without the topping and serve with topping drizzled over each slice.