Dessert

PHILADELPHIA New York Cheesecake

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prep time

15 min

total time

5 hr 25 min

makes

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photo by:

kraft

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What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

5 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 (19 fl oz/540 mL) cherry pie filling

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 min.

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.

BAKE 1 hour 10 min. 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.

kraft kitchens tips

Size-Wise

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

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.

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rating

Have tried it twice and it never cooks in the middle. Tasted good but won't waste time or money on this one again.
posted by barb.keith | on 1/9/2012

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It was a real crowd pleaser.AB
posted by a cook | on 1/4/2012

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Made this recipe for my son's 16th birthday. I omitted the vanilla and also only used 4 pkgs of cream cheese. This makes a nice high cheesecake (almost baked to the top of the pan) which is very creamy and rich. We topped with glazed strawberries. Everyone loves this cheesecake.
posted by a cook | on 12/20/2011

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I made this for Thanksgiving and it turned out amazing. It was light a fluffy. The only thing I did differently was I went to the bulk store to buy just what I needed for graham crumbs and didn't realize they weren't sweetened... nest time I will buy the box stuff or add something to sweeten the crumbs. Otherwise this is probably my new fave for a basic cheesecake.
posted by a cook | on 10/10/2011

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very easy and very versatile. I made up 3 different sauces and each guest picked their own. Was a hit! I sliced up any that was left and wrapped each slice individually in Saran wrap then tin foil. Freezes very well and can pull out as many slices as needed.
posted by jstone20 | on 3/29/2011

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It was very easy and did not take a lot of ingredients to make.
posted by a cook | on 12/23/2010

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Great recipe, light & fluffy. I made it for a pot luck gathering. Brought home an empty plate. Many compliments!!
posted by gsxr.rider | on 10/17/2010

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I have no words, apart from phenomenal.
posted by seethrougheyes | on 8/7/2010

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I made this in a 9X13 pan because I had to cut in squares for a wedding it turned out great. I had to make a bit of extra crumb base, but everyone loved it.
posted by JNR | on 7/29/2009

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This was extremely easy to make and turned out great..I used strawberries on top with drizzled chocolate...looked great as well.
posted by a cook | on 6/5/2009