PHILADELPHIA® New York Cheesecake II

PHILADELPHIA® New York Cheesecake II

19 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    5 h 25 m
Recipe by  Kraft Desserts

“The classic cheesecake differs from its traditional cousin with its chocolate cookie-crumb crust, but it's the same delicious, creamy dessert.”

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Adjust Servings

Original recipe yields 16 servings



  1. Heat oven to 325 degrees F.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
  3. Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.

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Reviews (19)

Rate This Recipe
Janet Davis

Janet Davis

I made this cheesecake many times before and loved it, although I like the graham cracker crust better. A helpful hint my grandma taught me, while cheesecake is baking, keep a bread loaf dish filled with water in the over with the cake. ( Moist heat) My cakes never crack.

Cat Lady Cyndi

Cat Lady Cyndi

This is a very good cheesecake that everyone really enjoyed! Personally, I would give this 4 stars because I prefer my Grandmom's recipes for cheesecakes, but I cannot give this recipe less than 5 stars because of how well it was received. All my guests really loved it. This is not a very sweet cheesecake, you really get to appreciate the cream cheese! The crust is thin, so if you would like a thicker crust, use about 5-7 more Oreos, and add another tablespoon of butter. I use the bottom of my 1 cup measuring cup to press the crust in the pan, works like a charm. I chose this recipe because I needed a quick dessert to make late at night to serve the next day, and I didn't feel like using a springform, or any complicated recipe for cheesecake. This came together very well, I baked this for exactly 40 minutes and it was perfect. Also, if you really want a nice layer of fruit topping to thoroughly cover the top, you need more than a 21 ounce can. I topped half with cherry and half with strawberry topping, both are very good. One tip, when making cheesecakes I always mix the flour and sugar together separately before mixing with the cream cheese and other ingredients. This prevents any lumps from the flour, and all the ingredients blend very well. I did get a few cracks along the sides but I didn't use a water bath, and the fruit topping took care of that problem. Thanks for posting, I will definitely use this again :)



The BEST New York Cheesecake I have ever made!! So simple, and easy to make. I loved the idea of the foiled lined 9 by 13. Worked perfectly! Followed the directions exactly, no complaints! Several people have asked for the recipe. I have also tried it with graham cracker crust, equally delicious.

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Amount Per Serving (16 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 26.8 g
  • 41%
  • Carbs
  • 38.8 g
  • 13%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 418 mg
  • 17%

Based on a 2,000 calorie diet



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