Recipe by BREAKSTONE'S
"This classic cheesecake made with BREAKSTONE'S Sour Cream and cream cheese is topped with cherries and serves a crowd for any festive occasion."
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HONEY MAID Honey Grahams, crushed
butter or margarine, melted
5 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
BREAKSTONE'S Sour Cream
1 (21 ounce) can
cherry pie filling
Nevermind the other reviewers-this is really a truly NY cheesecake Here's some hints-Since its not sweet enough the ratio of ingredients, I added 3/4 cup more of sugar, I used Keebler's Graham Cracker crumbs (1 cup), I sized to 10" springform, baked it for about 75-80 mins with water bath to prevent cracking..I do agree the crust a thin but easily remedied by doubling the crust. I did not use the cherry topping-it did not need it!! With these hints, it really became awesome-Its better than bakery style-even better than Cheesecake factory!! This will be made from now on in my kitchen!
The cheesecake portion is really good. Not the best I've had, but very creamy. The crust is a joke. I would recommend at the very minimum doubling the crust recipe. It is so paper thin, you can't even tell it is there. I will probably use another cheesecake recipe in the future.
this cheescake was very good,but the crust was to thin.
I keep trying but still no luck. No way is this a NY cheesecake. Years ago I had a good recipe but lost it when we moved and can't find it. Some day I'll find it again and when I do, I'll share it!
* Percent Daily Values are based on a 2,000 calorie diet.
New York Cheesecake by Breakstone's(R)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 240
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