Recipe by Philadelphia
"Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible."
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1 1/4 cups
HONEY MAID Graham Cracker Crumbs
5 (250 g) packages
PHILADELPHIA Brick Cream Cheese, softened
1 (19 ounce) can
cherry pie filling
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?
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.
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.
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!
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!!
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.
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.
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 :]
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA New York Cheesecake III
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 274
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