PHILADELPHIA New York Cheesecake III

103 Reviews

Prep: 15 min
Ready In: 5 hr 25 min

“Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.” - by Philadelphia

Ingredients

1 1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 (19 ounce) can cherry pie filling

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Metric US

Original recipe yields 16 servings

Directions

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.
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.
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.

Nutrition

Amount Per Serving (16 total)

Calories
424 cal
21%

Fat
30.5 g
47%

Carbs
33.8 g
11%

Based on a 2,000 calorie diet

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Reviews (103)

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159

Gilletten

Jul. 6, 2010

"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 know it..." See more can't be the recipe. Any big tips for this?"

KittySerbia

Nov. 5, 2008

"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! ..." See more"

Christine M

Nov. 27, 2008

"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, greasing ..." See moresides of springform pan, cooling slowly) I ended up topping with a strawberry glaze. I actually think next time I'll use a 10" pan - this cheesecake looked very impressive, as it was tall, but it was so rich that a normal sized slice was almost too much to handle. Otherwise, perfect flavor, texture and will definitely be repeated in our house."

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