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PHILADELPHIA® New York Cheesecake II

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."

Rate/Review | Read Reviews (19)

72 Saves

Prep Time:
15 Min

Ready In:
5 Hrs 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

20 OREO Cookies, finely crushed
3 tablespoons butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling

Directions

Heat oven to 325 degrees F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
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.
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.

Footnotes

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.)