PHILADELPHIA New York Cheesecake II Recipe -
PHILADELPHIA New York Cheesecake II Recipe
  • READY IN 5+ hrs

PHILADELPHIA New York Cheesecake II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins

    5 hrs 25 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Mar 30, 2011

This was so good but so much.

Nov 22, 2011

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

Dec 05, 2011

so good!!!!!!!

Nov 04, 2012

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 cheesecake they had ever eaten, and another that they especially liked the cheesecake, when talking about the entire meal. That was exciting to me, as I hadn't made a cheesecake in years, and had no special recipe to fall back on. I just searched on, and found this one. It is creamy, and has just the right amount of sweetness and sourness. I did use light sour cream, but made it with the regular Philadelphia cream cheese. In my part of the country, you can get a bulk amount at Costco, and it is more affordable. I definitely didn't want to spend $2 apiece on the individual bars. I also doubled the crust ingredients for more thickness.I had a set-up where the diners could pick their own topping, which made it really fun. We made it elegant by walking around the tables with pieces with varied toppings that they could select from, or taking their order, then bringing it back on trays. Coffee finished it off. I also made another recipe on this site, which was equally popular, called "Decadent Peanut Butter Pie". It takes a bit of trouble, but is gorgeous and unbelievably delicious, and would make an impressive dessert to serve on special occasions at home, too. You can find it on here by using the search bar. I recommend cutting it into fairly small pieces, as it is very rich.

May 27, 2012

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 you can.

Mar 30, 2012

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!!!

Dec 17, 2012

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 cracked open. This allowed enough moisture to prevent the top from cracking. My daughters boyfriend requested his own for Christmas (he never liked cheesecake until he tasted this). Thanks for helping me be a great cook.

Dec 17, 2012

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 flour. It comes out less dense and it won't split in the middle :) I also like it with a thicker graham crust so I add 2 more crackers and a little bit more of butter and sugar. To add a little flavor on the crust, add a dash of cinnamon.


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  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 34.6 g
  • 11%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 348 mg
  • 14%

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

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