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 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!!

It's a fuss-free, simple and straight forward recipe. Great for newbies like me who are just experimenting with simple baking. If you do not have a sweet tooth, do not add sugar to the base. Jus...

Total indulgence! Didn't have a 9" spring form, so put in a large glass pie pan. Had a little goo left that wouldn't fit in the pan w/o overflowing. Even tho we had eaten a large dinner, none of...

I have made this cheescake for a couple years now. The previous recipe called for strawberry jam. I will admit, it seems like forever to make, but it is well worth it!!!! I have to make this ...

I made it a couple times already. Delicious!

I have actually been making this recipe for years. It is requested by my family every year for Thanksgiving and it always turns out great!

LOVED this cheesecake! It's been many years since I last made a cheesecake but after many dissapointments with store-bought, I offered to bring a homemade NY style cheese cake to a family dinne...