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PHILADELPHIA New York Cheesecake II

By: PHILADELPHIA Cream Cheese

"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! "

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
5 Hrs 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

6 HONEY MAID Honey Grahams, crushed
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling

Directions

Heat oven to 325 degrees F.
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.
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.
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.

Footnotes

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.