PHILADELPHIA® New York Cheesecake

Directions

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.

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Reviews (18)

Your Rating:

25

oatman99

Jul. 6, 2011

"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 cheesecak..." See moree that didn't sacrifice on flavor. I garnished the top with fresh sliced strawberries."

15

q12750

May. 11, 2009

"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...." See more"

5

krissy

Jan. 23, 2012

"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!!..." See more"