PHILADELPHIA New York Cheesecake III Recipe -
PHILADELPHIA New York Cheesecake III Recipe
  • READY IN 5+ hrs

PHILADELPHIA New York Cheesecake III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins

    5 hrs 25 mins


  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 More Reviews

Most Helpful Positive Review
Jul 06, 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 can't be the recipe. Any big tips for this?

Most Helpful Critical Review
Apr 07, 2009

This was good and perhaps could have gotten more stars but I made it with low fat cream cheese. I round it was not smooth enough texture wise nor did it melt in my mouth. I'm picky though...everyone else loved it. I'll keep looking.

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 sides 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.

Nov 05, 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!

May 21, 2009

Why do people rate awesome recipes like this one low stars when they didn't follow the recipe as written? When it says to use cream cheese you assume not the fat free kind right? Someone gave this recipe 3 stars because they used fat free cream cheese- Fat free anything doesn't have that rich taste you need for a great outcome. This recipe deserves all 5 stars!! I never made cheese cake this tasted just like the real deal! THE BEST!!

Apr 06, 2009

I want to give this five stars, but I have a rule about not giving five stars to recipes I have to make changes to. I am making an exception because in this case it's not the recipe's fault...sour cream is REALLY expensive and hard to find in Japan, so I substituted plain unsweetened yogurt for the sour cream and added one teaspoon of lemon juice to make up for the lack of "sour." This recipe still came out delicious. I made it into cheesecake cupcakes by putting a cookie into the bottom of each paper liner for the "crust" and then piling the filling on top. I baked them for 20 minutes in a water bath (it's worth it to read the "tips for cheesecake" on this site). They came out beautifully.

Dec 19, 2008

This is the closest recipe I could find. I used the Philadelpia Cream Cheese Classic Recipes cookbook. The only difference is 1c. grahm crackers, 3Tbls. butter; and 4 pkgs. of cream cheese. Otherwise it's the same. Excellent recipe.

Mar 16, 2009

this was my first time making a cheesecake,and it came out SOOO GOOD! It was pretty easy,and the end result was great. creamy,not too rich. Def recommend this recipe to everyone,i will be using this recipe time and time again :]


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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