PHILADELPHIA New York Cheesecake II

PHILADELPHIA New York Cheesecake II

"Personalize this classic cheesecake by choosing a topping that suits your taste and style. Choose a cherry pie filling or make your own fresh fruit compote!"
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5 h 25 m servings 367 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 348 mg
  • 14%

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.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
  3. Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
  4. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.


  • Kraft Kitchens Tips
  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
  • How to Bake in Springform Pan: Heat oven to 325 degrees F if using 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. 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.
  • Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 Tbsp. sugar.


Read all reviews 18
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This was so good but so much.

It was alot, but what I did was instead of making the crust, I split it between 3 Pre-Made Crusts Perfectley

so good!!!!!!!

I just made this recipe for the judges and band directors at a competition we were hosting at my son's high school. It was widely enjoyed, and I even heard one person say that it was the best ch...

delicious!!! I usually add crushed pineapple to my cheesecake. I crush some on the crust then pour the batter over it!!! just remember to get as much of the water/syrup out of the pineapple as y...

I make the original recipe yearly. Everytime I am asked to do a dessert I am asked to make this. Yes the recipe makes a lot, but it is so worth it!!!

I've made this twice. It's a favorite to everyone that tasted it. The only thing I did at the end was to place a pan of water in the bottom of the oven when the cake was done and left the door...

The best recipe I have found! I am constantly asked to make this all the time for any party or birthday. Some changes: I do not add the all the flour requested. I prefer it with 1 tbsp of flou...

I made this for my brothers birthday. I was worried cause he's a very picky eater when it come to his cheesecake. I had to share a 1/4 of it between 4 people and my brother ate the rest!!! It wa...