PHILADELPHIA® New York Cheesecake

PHILADELPHIA® New York Cheesecake

30

"This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd."

Ingredients

5 h 25 m {{adjustedServings}} servings
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Original recipe yields 16 servings

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Directions

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  1. Preheat 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, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until center 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.

Footnotes

  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
  • New York Lemon Cheesecake: Prepare as directed, omitting cherry pie filling and adding 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust.
  • How to Bake in Springform Pan: Preheat oven to 325 degrees F if using 9-inch springform pan (or 300 degrees F if using a dark nonstick 9-inch springform pan). Prepare as directed. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
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Reviews

30
  1. 39 Ratings

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Fabulous recipe! To make this a relatively guilt-free pleasure, I used 4 (8 oz) packages of reduced-fat cream cheese and used fat free sour cream. The end result was a more fluffy-textured che...

Very good recipe. I actually make this for my Dad because he is diabetic. I do not use the crust, I use splenda instead of sugar. Very good.

I didnt have a springform pan, so i cut the recipe in half, except for the crust and baked it in an 8 by 8 glass pan...turned out awesome!!