In large mixing bowl at medium speed, beat
cream cheese until fluffy. Add 3/4 cup of the sugar and
1 tsp. of the vanilla. Beat until blended. Add eggs, 1 at
a time, beating well after each addition. Add pastry filling.
Beat until well blended. Pour into crust. Bake in preheated
325°F oven 55 minutes. Meanwhile, stir together sour
cream, remaining 1/4 cup sugar, and remaining 3/4 tsp. vanilla.
Gently spread sour cream mixture over top of hot cheesecake.
Continue baking until center is almost set and cake tester
or wooden pick inserted near center comes out clean, about
5 minutes longer. Cool completely on wire rack. Refrigerate
until firm, several hours or overnight. Garnish with fruit
or nuts, if desired. With thin-bladed knife, cut into wedges,
wiping knife with clean, damp towel or rinsing knife in
warm water after each cut. Promptly refrigerate leftovers.
Makes 8 servings.
* Notes on Filling Flavors:
Apple: If you prefer a more highly spiced
flavor, add 1/2 tsp. pumpkin pie spice.
Apricot: To bring out the apricot flavor,
add 1/2 tsp. almond extract.
Cherry, Blueberry, Raspberry and Strawberry:
All produce a colorful cheesecake shaded from pink through
a rosy blue-red or medium light blue. For blueberry, add
1/2 tsp. lemon extract.
Date and Prune-Plum: Both fillings create
a gingerbread-brown tone in the cheesecake. For a livelier
flavor, add 1/2 tsp. orange extract to either filling.
Poppy Seed: The filling creates flecks
of black in the cheesecake. To enhance the flavor, add 1/2
tsp. lemon extract and, for a denser cheesecake texture,
add 2 Tbsp. flour.
Nuts (almond, mixed, or pecan): Add 1/2
tsp. ground cinnamon and/or substitute brown sugar for granulated
Pineapple: For a piña colada flavor, add 1/2 cup
flaked coconut and 1/2 tsp. rum extract.