PHILADELPHIA New York Cheesecake III


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

close up view of cheesecake topped with cherry sauce on a white platter
Prep Time:
15 mins
Additional Time:
5 hrs 10 mins
Total Time:
5 hrs 25 mins
16 servings


  • 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 eggs

  • 1 (19 ounce) can cherry pie filling


  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.

  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.

  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 Calories
31g Fat
34g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 424
% Daily Value *
Total Fat 31g 39%
Saturated Fat 17g 84%
Cholesterol 149mg 50%
Sodium 408mg 18%
Total Carbohydrate 34g 12%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 8g
Vitamin C 1mg 7%
Calcium 28mg 2%
Iron 0mg 2%
Potassium 77mg 2%

* 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.

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