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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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 12|
|Calories from Fat: 246 (23%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 107.5mg||33 %|
|Sodium 373.9mg||13 %|
|Potassium 661mg||17 %|
|Total Carbohydrate 201g||59 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 197.7g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1086
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