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ClearPHILADELPHIA New York Cheesecake
- Prep Time
- 15 mins
- Total Time
- 325 mins
- servings
- 16 servings
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Ingredients
- 6
- HONEY MAID Honey Grahams, finely crushed (about 1 cup)
- 3 Tbsp.
- sugar
- 3 Tbsp.
- butter or margarine, melted
- 5 pkg.
- (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup
- sugar
- 3 Tbsp.
- flour
- 1 Tbsp.
- vanilla
- 1 cup
- BREAKSTONE'S or KNUDSEN Sour Cream
- 4
- eggs
- 1 can
- (21 oz.) cherry pie filling
- Heat oven to 325°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.
- Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
- How to Bake in Springform PanHeat oven to 325ºF if using 9-inch springform pan (or to 300ºF 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.
- SubstituteSubstitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 Tbsp. sugar.