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PHILADELPHIA New York Cheesecake III


"Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible."
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5 h 25 m servings 424 cals
Original recipe yields 16 servings


  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 136
  1. 167 Ratings

Most helpful positive review

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 k...

Most helpful critical review

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......

Most helpful
Most positive
Least positive

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 k...

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, gre...

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 t...

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

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. Othe...

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 ...

Fantastic! I found that it's essential to make sure the ingredients are fully room temp. before starting to help avoid the dreaded crack. I made this the first time my in-laws came to visit, and...

This recipe is Great! I just made this cheesecake for my son for his birthday and everybody at the party loved it. Their was nothing left at the end.