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Philadelphia New York Cheesecake

  • Prep Time: 15 Minutes (Total Time: 4 Hours 55 Minutes)
  • Serving Size: 16
  • 1 cup crushed HONEY MAID Honey Graham (about 6 Grahams)
  • 3 tablespoons Sugar
  • 3 tablespoons Butter Or Margarine, Melted
  • 5 Pkg. (8 Ounce Each) PHILADELPHIA Cream Cheese, Softened
  • 1 cup Sugar
  • 3 tablespoons Flour
  • 1 tablespoon Vanilla
  • 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 4 Eggs
  • 1 can (21 ounce) Cherry Pie Filling
  • PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan 13x9-inch baking pan. Bake 10 min.

    BEAT cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

    BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

    KRAFT KITCHENS TIPS

    Size-Wise Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.

    New York Lemon Cheesecake

    Prepare as directed, omitting cherry pie filling and adding 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust.

    RECIPE COURTESY OF KRAFT FOODS