"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!
" — PHILADELPHIA Cream Cheese
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HONEY MAID Honey Grahams, crushed
butter or margarine, melted
5 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
BREAKSTONE'S or KNUDSEN Sour Cream
1 (21 ounce) can
cherry pie filling
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
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 allrecipes.com, 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.
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.
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 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.
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 was sooooo good!!! I can't wait to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA New York Cheesecake II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 367
** Calories from Fat: 218
See how to make a classic New York-style cheesecake.
See how to make a rich and creamy New York-style cheesecake.
These individual desserts are as fun as they are delicious.