This makes two pies."I wish that I could say that I personally tasted these the first time that I made them, but no such luck. We served these at our weekly Wednesday Night Dinner, and they disappeared within a matter of minutes!! Nothing but rave reviews from the people that were fortunate enough to get a slice. The next time I make these, I will make five batches so that maybe I will be able to sample at least one slice....." - timgraham1
Yield: 12 Ready in 45 minutes
74 people trying soon
Cheese Cake Preparation
Position 1 rack in center of oven and second rack in lowest third of oven; preheat to 350-degrees.
Using electric mixer, beat cream cheese and 1 cup sugar in bowl until smooth. Add eggs 1 at a time, beating just to blend after each addition. Mix in vanilla. Fold in sour cream thoroughly. Pour batter into pie crust. Set cheesecake pan on center rack. Fill small pan with water and place on bottom rack.
Bake cheesecake 30 minutes. Turn off heat and let stand in warm oven 1 hour; do not open oven door. Transfer to rack and cool. Top with cherry pie filling. Cover and place in refrigerator until cold.
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