The addition of sour cream to the cheesecake batter makes the texture of this New York classic extra rich and creamy.

  • PREP: 0 hr(s). 15 min / Total: 6 hr(s). 0 min
  • PHOTOS: 1 Add your photo
  • Servings: 24 servings, 1 square (99 g) each

Courtesy of:kraft

What you need

 
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Make It

  • Heat oven to 325°F.

  • Step 1

    Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan.

  • Step 2

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

  • Step 3

    Bake 40 to 45 min. or until centre is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan; top with pie filling.

Kraft Kitchen Tips

  • HOW TO BAKE CHEESECAKE IN 9-INCH SQUARE PAN OR 9-INCH SPRINGFORM PAN

    Prepare batter as directed, using 3 eggs, reducing cream cheese to 3 pkg. (250 g each) and reducing sugar and sour cream to 3/4 cup each. (Keep measures of all remaining ingredients the same.) Pour over prepared crust in foil-lined 9-inch square pan. Or, pour over crust in 9-inch springform pan. Bake and refrigerate as directed.

  • SPECIAL EXTRA

    Omit cherry pie filling. Prepare and refrigerate cheesecake as directed. Top with 2 cups mixed berries. Melt 2 Tbsp. strawberry jelly; brush over berries.

  • HEALTHY LIVING

    Save 50 calories and 5g of total fat, including 3g 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.

Ratings & Reviews

Ratings

Reviews

04/25/2013

My go-to Cheesecake :)

01/27/2013

I have baked this cake yesterday for a friends' birthday and everybody was delighted. One of the best cheesecakes I have had. I have replaced the can of cherry pie filling with a fresh strawberry sauce. Will definetly do it more often. Thank you.

08/19/2012

My family loved this recipe! they're great if you want a small sweat treat and they taste great! I also love how you can add any pie filling on top and it tastes just as great!

04/08/2012

This is a very simple recipe to make. My family really enjoyed the taste & texture of these cheese cake squares. Awesome!!

02/23/2011

11/18/2010

made it for Thanksgiving. i cut it into bite size pieces in cupcake holders. everyone just loved them. will definately make again.

10/12/2010

Very easy to make & I've also tried it with blueberries since my hubby isn't very fond of cherry pie filling.

01/04/2010

05/04/2009

02/27/2009

Amazing cheese cake mmmmmmmmmmmm

02/19/2009

It was really good and very easy to make

02/14/2009

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!

12/12/2008

This is wonderful and delicious. You'll be a hit with everyone. Just great, thank you.

11/09/2008

I made this recipe for thanksgiving it was very easy and turned out great

10/14/2008

Ilove this recipe. Its easy and delicious. I make it all the time. On mothers day i cut the cake into bite sized heart shapes and with the left over pieces i just added it to vanilla icecream it was amazing.

08/19/2008

I love making cheesecakes and this one is fab. it feeds a crowd easy to take along to any party my co-workers love my baking and this was a hit

07/26/2008

YMMMY and it was easy:)

07/15/2008

DELICIOUS!!! Fast and easy. Cant go wrong with this cheesecake. Family favourite.

04/13/2008

I used a 10" springform pan and cooked it about 10 min. longer than suggested. I made extra crust to put up the sides of the pan and also added a tsp. of grated lemon peel to the batter. This was the best cheesecake ever!

02/04/2008

When I made this I made it with half cherry and half rasberry pie filling. Everyone was very pleased with it. I would make this again anytime!

12/12/2007

A huge hit with all the family and friends.

11/26/2007

I have never made cheesecake in my life. I followed this recipe and brought some to work and my colleagues were raving about it. They even want me to make some for them to bring home. Thanks!

10/07/2007

i think that this recipe is really good . That last time i tied it -umm umm good

10/06/2007

this was a very delightful cheesecake. I turned my sister from a non-cheesecake person to a cheesecake lover after making this recipe! loved it!

10/06/2007

Has a very pleasant, light taste and isn't too heavy.

09/29/2007

08/14/2007

I loved it, and it was a hit in my daughter's class!

06/21/2007

Made for our mom's surprise birthday party, and it was a hit!! We used wildberry pie filling for the top.

05/20/2007

WAS FABULOUS....WHAT MORE CAN I SAY!!!!

04/13/2007

A FANTASTIC 'TO DIE FOR' LUXURIOUS recipe - just made it last weekend - it's best made the night before for perfect texture & slicing. We tried both Blueberry and Cherry topping and prefer the suggested Cherry. We added a dollop of freshly whipped cream too for added OOOOH-LA-LA --- it's definitely a NEW FAVORITE Recipe -

03/07/2007

02/25/2007

My husband is German and he says it is as close to the cheese cakes he is useto as a child. I loved it and will make again and again and it is so easy. Catblue

02/06/2007

My daughter made this cheescake and everybody loved it. she said it was really easy to make and plans on making it again.

01/28/2007

This is the best homemade cheesecake I've ever had.

01/23/2007

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Servings

Makes 24 servings, 1 square (99 g) each.

Nutritional Info

Serving Size 1 square (99 g)

AMOUNT PER SERVING
Calories260
Total Fat 17g
Saturated Fat 10g
Cholesterol 90mg
Sodium 250mg
Total Carbohydrates 22g
Dietary Fiber 1g
Sugars 16g
Protein 5g
Vitamin A15%
Vitamin C2%
Calcium6%
Iron2%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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