PHILADELPHIA® New York Cheesecake II

PHILADELPHIA® New York Cheesecake II


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


5 h 25 m servings 409 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.


  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
  • How to Easily Serve Cheesecake: Line empty pan with foil before using to prepare cheesecake, allowing ends of foil to extend over sides of pan. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
  • How to Bake in Springform Pan: Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 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. (Note: If using a dark nonstick springform pan, reduce oven temperature to 325 degrees F.)
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Your rating



  1. 23 Ratings


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 f...

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...

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! ...

First time in making this and it turned out perfect. The only thing I changed was I used more oreo cookies with butter because there was not enough crust to cover the 13x9 pan. I used 26 oreos...

This is an excellent cheesecake! Instead of one cake, I used a muffin pan. Wonderful Wonderful Wonderful. To the person who commented about the crack and bad taste... a crack means you either co...

I have the Philadelphia® Cream Cheese Cheesecake Cookbook. Every cheesecake that I have made from there is DELICIOUS. A cheesecake usually cracks on the top when it is cooked too long - Mine hav...

I followed the recipe very close and it had a big crack down the middle and tasted bad!!!! I would not recommend this recipes to no one.

This recipe is the closest I've come to making a cheesecake that reminds me of the ones I had growing up on the East coast. Mine came out rich and dense just like I like it! It did brown on to...

The best ever! I used a graham cracker crust instead of the oreo cookies but other than that, stuck to the recipe and it was a huge hit. After reading some other reviews, I added a bread pan of ...