Perfectly Creamy Cheesecake

Prep 15 min


Cook 70 min


Ready in 85 min

This cheesecake’s deliciously creamy filling makes it a dessert worth sharing.


  • 8   graham crackers, broken into pieces
  • 1 tbsp(15 mL) sugar
  • ¼ cup (60 mL) butter or margarine, melted
  • 3 pkgs (8 oz/250 g each) cream cheese, softened
  • 1 cup (250 mL) sugar
  • ¼ cup (60 mL) all-purpose flour
  • 3   eggs, room temperature
  • ½ cup (125 mL) sour cream
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) vanilla
  •  Optional: 1 can (19 oz./540 mL) cherry or blueberry pie filling


  1. Preheat the oven to 300°F (150°C).
  2. For the crust, place the graham crackers and sugar in a food processor. Process until finely chopped. Add the butter and pulse until moist. Press the crumb mixture into the bottom of 9" (23-cm) Springform Pan. Bake for 10 minutes. Remove from the oven and place on a cooling rack.
  3. For the filling, beat the cream cheese, sugar, and flour using a hand mixer on medium speed until smooth. Add the eggs, one at a time. Mix at a low speed until just blended. Stir in the sour cream, lemon juice, and vanilla. Pour the filling into the crust.
  4. Bake until the cake’s center appears nearly set when gently shaken (the center will firm as it cools), 55–60 minutes.
  5. Remove the pan from the oven and place on a cooling rack. Carefully run a sharp knife around the edges of the cheesecake to loosen it from the pan; cool completely.
  6. Cover and refrigerate for at least 4 hours or overnight. Release the collar from the pan. Top with pie filling before serving, if you’d like.


  • 12  servings of 1 wedge, excluding optional ingredient

Nutrients per serving:

Calories 390, Total Fat 28 g, Saturated Fat 16 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 30 g, Fiber 0 g, Sugars 23 g (includes 18 g added sugars), Protein 7 g

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