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PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

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video by: kraft
recipe by: kraft

What You Need

1-1/2 cups Honey Maid Graham Crumbs
1/4 cup butter, melted
1-1/4 cups sugar, divided
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
2 tsp. vanilla, divided
2 cups sour cream, divided
4 eggs
2 cups strawberries, sliced

Make It

1
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.

2
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

3
BAKE 40 min. or until centre is almost set. Mix remaining 1 cup sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

kraft kitchens tips

Substitute
Prepare as directed, substituting 1-1/2 cups finely crushed Oreo Cookies for the graham crumbs.
Size-Wise
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.

nutritional information

K:47428v5ec:105532

most recent review

"Best New York-Style cheesecake recipe ever. Made it for my family on Thanksgiving, there was... read more
reviewed by: cook
on: 10/13/2010
 cook

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