READY IN 5+ hrs

PHILADELPHIA® New York Cheesecake

Read Reviews (18)

"This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd." — Philadelphia

Directions

Preheat 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, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 10 minutes or until center 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.

Kitchen-Friendly View

READY IN 5 hrs 25 mins

Footnotes

Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
New York Lemon Cheesecake: Prepare as directed, omitting cherry pie filling and adding 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust.
How to Bake in Springform Pan: Preheat oven to 325 degrees F if using 9-inch springform pan (or 300 degrees F if using a dark nonstick 9-inch springform pan). Prepare as directed. Bake 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 of pan.

Reviews More Reviews

Jul 06, 2011

Fabulous recipe! To make this a relatively guilt-free pleasure, I used 4 (8 oz) packages of reduced-fat cream cheese and used fat free sour cream. The end result was a more fluffy-textured cheesecake that didn't sacrifice on flavor. I garnished the top with fresh sliced strawberries.

—oatman99

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May 11, 2009

Very good recipe. I actually make this for my Dad because he is diabetic. I do not use the crust, I use splenda instead of sugar. Very good.

—q12750

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22 Ratings

Jan 23, 2012

I didnt have a springform pan, so i cut the recipe in half, except for the crust and baked it in an 8 by 8 glass pan...turned out awesome!!

—krissy

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Jul 17, 2011

It's a fuss-free, simple and straight forward recipe. Great for newbies like me who are just experimenting with simple baking. If you do not have a sweet tooth, do not add sugar to the base. Just the cookies and melted butter will do. I even reduced the sugar further in the cheese mixture and it tastes great. My family enjoyed it so much. Nice and smooth texture too. I will bake it again :)

—newbie

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Jul 12, 2011

Total indulgence! Didn't have a 9" spring form, so put in a large glass pie pan. Had a little goo left that wouldn't fit in the pan w/o overflowing. Even tho we had eaten a large dinner, none of us could resist a small wedge of dessert.

—Ad-lib Cook

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Dec 22, 2010

I have made this cheescake for a couple years now. The previous recipe called for strawberry jam. I will admit, it seems like forever to make, but it is well worth it!!!! I have to make this every Thanksgiving and Christmas. The good thing about this recipe is that it makes enough that I can take half to work for everyone and still have plenty at home!

—bloodwoe

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Nov 19, 2011

This cheesecake is wonderful and easy!

—tom

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Apr 13, 2009

Awesome!

—kenman

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