Popular - Tips
This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.
Additional: 5hrs25 mins Total: 5hrs25 mins Servings: 16 Yield: 16 servings
PHILADELPHIA New York Cheesecake
1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling
Tips Step 1 Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes. Step 2 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 1 at a time mixing on low speed after each addition just until blended. Pour over crust. Step 3 Bake 1 hour 10 minutes or until center 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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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