PHILADELPHIA® New York Cheesecake II Recipe - Allrecipes.com
PHILADELPHIA(R) New York Cheesecake II Recipe
  • READY IN 5+ hrs

PHILADELPHIA® New York Cheesecake II

Recipe by  

"The classic cheesecake differs from its traditional cousin with its chocolate cookie-crumb crust, but it's the same delicious, creamy dessert."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    5 hrs 25 mins

Directions

  1. Heat oven to 325 degrees F.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
  3. Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.
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Footnotes

  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
  • How to Easily Serve Cheesecake: Line empty pan with foil before using to prepare cheesecake, allowing ends of foil to extend over sides of pan. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
  • How to Bake in Springform Pan: Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 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. (Note: If using a dark nonstick springform pan, reduce oven temperature to 325 degrees F.)
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2009

I made this cheesecake many times before and loved it, although I like the graham cracker crust better. A helpful hint my grandma taught me, while cheesecake is baking, keep a bread loaf dish filled with water in the over with the cake. ( Moist heat) My cakes never crack.

 
Most Helpful Critical Review
Dec 11, 2009

I followed the recipe very close and it had a big crack down the middle and tasted bad!!!! I would not recommend this recipes to no one.

 
Jan 06, 2011

This is a very good cheesecake that everyone really enjoyed! Personally, I would give this 4 stars because I prefer my Grandmom's recipes for cheesecakes, but I cannot give this recipe less than 5 stars because of how well it was received. All my guests really loved it. This is not a very sweet cheesecake, you really get to appreciate the cream cheese! The crust is thin, so if you would like a thicker crust, use about 5-7 more Oreos, and add another tablespoon of butter. I use the bottom of my 1 cup measuring cup to press the crust in the pan, works like a charm. I chose this recipe because I needed a quick dessert to make late at night to serve the next day, and I didn't feel like using a springform, or any complicated recipe for cheesecake. This came together very well, I baked this for exactly 40 minutes and it was perfect. Also, if you really want a nice layer of fruit topping to thoroughly cover the top, you need more than a 21 ounce can. I topped half with cherry and half with strawberry topping, both are very good. One tip, when making cheesecakes I always mix the flour and sugar together separately before mixing with the cream cheese and other ingredients. This prevents any lumps from the flour, and all the ingredients blend very well. I did get a few cracks along the sides but I didn't use a water bath, and the fruit topping took care of that problem. Thanks for posting, I will definitely use this again :)

 
Dec 10, 2009

The BEST New York Cheesecake I have ever made!! So simple, and easy to make. I loved the idea of the foiled lined 9 by 13. Worked perfectly! Followed the directions exactly, no complaints! Several people have asked for the recipe. I have also tried it with graham cracker crust, equally delicious.

 
Jan 27, 2010

First time in making this and it turned out perfect. The only thing I changed was I used more oreo cookies with butter because there was not enough crust to cover the 13x9 pan. I used 26 oreos and 5 tbsp. of butter. This recipe is definitely a keeper and will be made again and again.

 
Dec 15, 2009

This is an excellent cheesecake! Instead of one cake, I used a muffin pan. Wonderful Wonderful Wonderful. To the person who commented about the crack and bad taste... a crack means you either cooked too long or at too high a tempature... as for the bad taste, the only way it could have tasted bad is if the ingredients were possibly expired? Otherwise, I can't see how this can be described as "bad"... 1 million stars :)

 
Dec 14, 2009

I have the Philadelphia® Cream Cheese Cheesecake Cookbook. Every cheesecake that I have made from there is DELICIOUS. A cheesecake usually cracks on the top when it is cooked too long - Mine have done that but they still taste GREAT! Oh and I always use a Springform Pan.

 
Feb 08, 2010

This recipe is the closest I've come to making a cheesecake that reminds me of the ones I had growing up on the East coast. Mine came out rich and dense just like I like it! It did brown on top before the recommended bake time so watch it closely as your near the end. I had NO cracking and didn't do anything to prevent it! I used plain grahams to make my crust :)

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 418 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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