PHILADELPHIA New York Cheesecake

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prep time
15 mins
total time
325 mins
servings
Makes 16 servings, one slice (119 g) each.

what you need

1-1/4 cups
 Honey Maid Graham Crumbs
1/4 cup
 butter, melted
5 pkg.
(250 g each) Philadelphia Brick Cream Cheese, softened
1 cup
 sugar
3 Tbsp.
 flour
1 Tbsp.
 vanilla
1 cup
 sour cream
 eggs
1 can
(19 fl oz/540 mL) cherry pie filling

make it

  1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl 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.
  3. Bake 1 hour 10 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

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