PHILADELPHIA New York Cheesecake III

Name: PHILADELPHIA New York Cheesecake III
Prep time: 15 min
Total time: 5 h 25 min
Yield: 16 servings
Ingredients: 1 ¼ cups HONEY MAID Graham Cracker Crumbs; ¼ cup butter, melted; 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened; 1 cup sugar; 3 tablespoons flour; 1 tablespoon vanilla; 1 cup sour cream; 4 large eggs eggs; 1 (19 ounce) can cherry pie filling

Rating: 4.76 stars

192 Ratings
156 Reviews
33 Photos

Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.

By Philadelphia

Recipe Summary

prep:

15 mins

additional:

5 hrs 10 mins

total:

5 hrs 25 mins

Servings:

Yield:

16 servings

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

1 ¼ cups HONEY MAID Graham Cracker Crumbs
¼ cup butter, melted
5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 large eggs eggs
1 (19 ounce) can cherry pie filling

Directions

Step 1

Heat 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 and butter; press firmly onto bottom of pan. Bake 10 minutes.

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Step 2

Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Step 3

Bake 1 hour 10 minutes or until centre 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. Store leftover cheesecake in refrigerator.

Nutrition Facts

Per Serving:

424.4 calories; protein 7.8g 16% DV; carbohydrates 33.8g 11% DV; fat 30.5g 47% DV; cholesterol 148.7mg 50% DV; sodium 407.7mg 16% DV. Full Nutrition

Reviews (156)

Most helpful positive review

Gilletten

07/06/2010

My cheesecake is horribly cracked in the middle!!! Like a huge Grand Canyon split going in several directions. What did I do wrong? I'm not blaming the recipe or giving it a bad review cause I know it can't be the recipe. Any big tips for this? Read More

Helpful

(323)

Most helpful critical review

The Kufferts

04/07/2009

This was good and perhaps could have gotten more stars but I made it with low fat cream cheese. I round it was not smooth enough texture wise nor did it melt in my mouth. I'm picky though...everyone else loved it. I'll keep looking. Read More

Helpful

(7)

192 Ratings

5 star values: 161
4 star values: 23
3 star values: 3
2 star values: 2
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Gilletten

07/06/2010

Helpful

(323)

ChristineM

11/27/2008

This was absolutely delicious and came together beautifully resulting in a very tall smooth creamy and rich cheesecake. Even though there were no cracks (used all the tricks - waterbath greasing sides of springform pan cooling slowly) I ended up topping with a strawberry glaze. I actually think next time I'll use a 10" pan - this cheesecake looked very impressive as it was tall but it was so rich that a normal sized slice was almost too much to handle. Otherwise perfect flavor texture and will definitely be repeated in our house. Read More

Helpful

(131)

KittySerbia

11/05/2008

I don't think you can go wrong with this cheesecake recipe. I have made it for years and it is always a HUGE hit; rich and oh so creamy!! Beautiful! Read More

Helpful

(110)

rachelshavon

05/21/2009

Why do people rate awesome recipes like this one low stars when they didn't follow the recipe as written? When it says to use cream cheese you assume not the fat free kind right? Someone gave this recipe 3 stars because they used fat free cream cheese- Fat free anything doesn't have that rich taste you need for a great outcome. This recipe deserves all 5 stars!! I never made cheese cake this tasted just like the real deal! THE BEST!! Read More

Helpful

(91)

Kelly in Kitsuki

04/06/2009

I want to give this five stars but I have a rule about not giving five stars to recipes I have to make changes to. I am making an exception because in this case it's not the recipe's fault...sour cream is REALLY expensive and hard to find in Japan so I substituted plain unsweetened yogurt for the sour cream and added one teaspoon of lemon juice to make up for the lack of "sour." This recipe still came out delicious. I made it into cheesecake cupcakes by putting a cookie into the bottom of each paper liner for the "crust" and then piling the filling on top. I baked them for 20 minutes in a water bath (it's worth it to read the "tips for cheesecake" on this site). They came out beautifully. Read More

Helpful

(62)

Trish Beier

12/19/2008

This is the closest recipe I could find. I used the Philadelpia Cream Cheese Classic Recipes cookbook. The only difference is 1c. grahm crackers 3Tbls. butter; and 4 pkgs. of cream cheese. Otherwise it's the same. Excellent recipe. Read More

Helpful

(36)

kittygoesmeow

03/16/2009

this was my first time making a cheesecake and it came out SOOO GOOD! It was pretty easy and the end result was great. creamy not too rich. Def recommend this recipe to everyone i will be using this recipe time and time again: Read More

Helpful

(31)

Erin

06/04/2010

Fantastic! I found that it's essential to make sure the ingredients are fully room temp. before starting to help avoid the dreaded crack. I made this the first time my in-laws came to visit and they raved about it for days. Read More

Helpful

(28)

Mrs. Tucker

12/12/2008

This recipe is Great! I just made this cheesecake for my son for his birthday and everybody at the party loved it. Their was nothing left at the end. Read More

Helpful

(22)

The Kufferts

04/07/2009

Helpful

(7)

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Nutritional Information

PHILADELPHIA New York Cheesecake III

Servings Per Recipe: 16
Calories: 424.4

% Daily Value *

protein: 16 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 47 %

saturated fat: 84 %

cholesterol: 50 %

vitamin a iu: 6 %

niacin equivalents: 5 %

vitamin b6: 2 %

vitamin c: 2 %

folate: 3 %

calcium: 3 %

iron: 2 %

magnesium: 2 %

potassium: 2 %

sodium: 16 %

thiamin: 3 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.