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PHILADELPHIA New York Cheesecake Squares  

PHILADELPHIA New York Cheesecake Squares
Prep Time:
20 min
Total Time:
5 hr
Makes:
16
1-1/4 cups HONEY MAID Graham Crumbs
1/4 cup  butter, melted
4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
1 cup  sugar
3 Tbsp. flour
1 Tbsp.  vanilla
1 cup sour cream
4   eggs
1 can (540 mL) cherry pie filling

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs and butter; press firmly onto bottom of prepared pan.

BEAT cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 to 45 min. or until centre is almost set. Cool. Refrigerate 4 hours. Remove cheesecake from pan using foil handles. Top with pie filling before serving. Refrigerate leftovers.

Kraft Kitchens Tips

Special Extra
Omit cherry pie filling. Prepare and refrigerate cheesecake as directed. Top with 2 cups mixed berries. Brush with 2 Tbsp. strawberry jelly, melted.
Size-Wise
Desserts can be enjoyed as part of a healthful eating plan. Be mindful of serving size.
Healthy Living
Save 70 calories, 8 grams of total fat including 7 grams of saturated fat per serving by preparing with non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread, light sour cream and light cherry pie filling.
K:44884v10ec:104544
Average Rating  (23)
Rated  by lilredheadjen on 12/12/2008
" The best cheesecake recipe ever! Nice and easy and clean up is a breeze! My husband is a bit of a cheesecake connoiseur and absolutely loves this recipe. It has great texture which is key! YUM!" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1 square (148 g)

Nutritional Information

 390
 26 g
 16 g
 135 mg
 380 mg
 34 g
 1 g
  Sugars
 17 g
 8 g
 25 %DV
 4 %DV
 8 %DV
 4 %DV
RecipeDetail