PHILADELPHIA New York Cheesecake

Serving Size: 16
Prep Time:
Total Time:

Ingredients

  • 6 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
  • 4 eggs
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 Tbsp vanilla
  • 3 Tbsp flour
  • 1 cup sugar
  • Ounce PHILADELPHIA Cream Cheese, softened
  • 3 Tbsp butter or margarine, melted
  • 3 Tbsp sugar
  • 1 Can 21 oz. cherry pie filling

Directions

  1. HEAT oven to 325°F.
  2. 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.
  3. 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.
  4. 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.

 

Kraft Kitchens tips:

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

HOW TO BAKE IN SPRINGFORM PAN
Heat 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.

SUBSTITUTE
Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 Tbsp. sugar.