PHILADELPHIA New York Cheesecake III

PHILADELPHIA New York Cheesecake III

117

"Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible."

Ingredients

5 h 25 m {{adjustedServings}} servings 424 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat 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 and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until centre 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. Store leftover cheesecake in refrigerator.
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Reviews

117
  1. 138 Ratings

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My cheesecake is horribly cracked in the middle!!! Like a huge Grand Canyon split going in several directions. What did I do wrong? I'm not blaming the recipe or giving it a bad review cause I k...

This was absolutely delicious and came together beautifully, resulting in a very tall, smooth, creamy and rich cheesecake. Even though there were no cracks (used all the tricks - waterbath, gre...

I don't think you can go wrong with this cheesecake recipe. I have made it for years and it is always a HUGE hit; rich and oh so creamy!! Beautiful!