PHILADELPHIA New York Cheesecake
Courtesy of PHILADELPHIAŽ Cream Cheese
Servings: 16
Prep Time: 15 Min.
Cook Time: 50 Min
Chill Time: 4 Hrs.
Prep Time: 15 Min.
Cook Time: 50 Min
Chill Time: 4 Hrs.
What you need:
* 6 HONEY MAID Honey Grahams, crushed (about 1 c.)
* 3 Tbsp. sugar
* 3 Tbsp. butter or margarine, melted
* 5 pkgs. (8-oz. each) PHILADELPHIA Cream Cheese, softened
* 1 c. sugar
* 3 Tbsp. flour
* 1 Tbsp. vanilla
* 1 c. BREAKSTONE'S or KNUDSEN Sour Cream
* 4 eggs
* 1 can (21 oz.) cherry pie filling
* 3 Tbsp. sugar
* 3 Tbsp. butter or margarine, melted
* 5 pkgs. (8-oz. each) PHILADELPHIA Cream Cheese, softened
* 1 c. sugar
* 3 Tbsp. flour
* 1 Tbsp. vanilla
* 1 c. BREAKSTONE'S or KNUDSEN Sour Cream
* 4 eggs
* 1 can (21 oz.) cherry pie filling
What to do:
1. HEAT oven to 325°F.
2. LINE 13x9 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.
3. MEANWHILE, beat cream cheese, 1 c. 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.
4. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hrs. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
2. LINE 13x9 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.
3. MEANWHILE, beat cream cheese, 1 c. 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.
4. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hrs. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.