Philadelphia Classic New York Cheesecake
Submitted By Starley Smith (0 Review)
524
  Timings 15 min(s) 25 min(s) 40 min(s) This recipe can be serve by Ten Persons |
Ingredients
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 Tbsp. sugar
- 3 Tbsp. butter melted
- 5 pkg. PHILADELPHIA Cream Cheese softened
- 1 cup sugar
- 3 Tbsp flour
- 1 Tbsp. vanilla
- 1 cup KNUDSEN Sour Cream
- 4 eggs
- 1 can cherry pie filling
Method
- MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch spring form pan. Bake at 325F for 10 minutes. (Bake at 300F for 10 minutes if using dark nonstick spring form pan.)
- MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- BAKE at 325F for 1 hour 10 minutes or until center is almost set if using silver spring form pan. (Bake at 300F for 1 hour 10 minutes or until center is almost set if using dark nonstick spring form pan.) 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.
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