PHILADELPHIA New York Cheesecake

4.7
(70)

This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.

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40
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40
Additional Time:
5 hrs 25 mins
Total Time:
5 hrs 25 mins
Servings:
16

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs

  • 3 tablespoons sugar

  • 3 ounces butter or margarine, melted

  • 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

  • 1 cup sugar

  • 3 tablespoons flour

  • 1 tablespoon vanilla

  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 4 eggs

  • 1 (21 ounce) can cherry pie filling (Optional)

Directions

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

  2. Beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

  3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

Tips

Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.

New York Lemon Cheesecake: Prepare as directed, omitting cherry pie filling and adding 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust.

How to Bake in Springform Pan: Preheat oven to 325 degrees F if using 9-inch springform pan (or 300 degrees F if using a dark nonstick 9-inch springform pan). Prepare as directed. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

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