PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

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Cheesecake Basics

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video by: kraft

Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.

time

prep:

15 min

total:

4 hr 35 min

servings

total:

16 servings

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What You Need

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/4

cup butter, melted

1-1/4

cups sugar, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

tsp. vanilla, divided

container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided

eggs

cups fresh strawberries, sliced

Make It

HEAT oven to 325°F.

step 1

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

step 2

BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

step 3

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries.

Kraft Kitchens Tips

Healthy Living

Great news! You'll save 70 calories and 8 g of fat, including 6 g of saturated fat, per serving by preparing with margarine, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute 1-1/2 cups finely crushed OREO Cookies for the graham cracker crumbs.

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Darkandme

posted:2/25/2013

Amazing!!!! So easy to mske thank you kiraft!!

slynn1991

posted:1/22/2013

I normal go to cheesecake recipe is a no bake, but since I made this one, I will never, ever make a no bake cheesecake again. This was so good, and yes I thought I was New York! Excellent recipe!

jdelice

posted:11/27/2012

THE BEST cheesecake I've ever tasted! Not too sweet, not too tart... and sooo creamy! I too doubled the crust, I love a thicker crust. Do follow the time as stated, yes it jiggles, but it sets perfectly once chilled! This is my new cheesecake recipe from now on!

elainaday

posted:9/24/2012

I made this recipe in two 10in. glass pie pans, instead of the 13x9, to make one for my family and one for the in-laws. The only modification I made was that I doubled the crust recipe. The recipe for the filling was the perfect amount for my two pie pans. It set up perfectly, no cracks, and follow the baking time!!! No matter what, even if it still jiggles a bit, it will set up in the fridge. I will be making this recipe many more times, and both families loved it!

i102bcute

posted:4/9/2012

I didn't like this cheesecake at all! It tasted like I was eating blocks of cream cheese. I will never make it again and I'm surprised that it got such great reviews.

lbracale2

posted:4/8/2012

Wow I made this for Easter dinner and it was a big hit. I even forgot to do the last step of the sour cream topping(I did use the 1 cup of sour cream in the recipe) and it turned out fantastic. Great reviews that it was the creamest and dreamest cheesecake.

tohmama1

posted:3/27/2012

Absolutely delicious. My family,friends and neighbors loved this Cheesecake. I will be cooking two(2)for our Easter Family dinner.

julievega3331

posted:1/30/2012

amazing!!!!! I would make this over and over untill the whole world ran out of cream cheeese! Yum! :)

lizstevensart

posted:12/13/2011

I added 1/4 tsp cinnamon to crust and lemon zest & 1-2 tbsp fresh lemon juice to filling. DELICIOUS!!! Best cheesecake ever.

MzAven10

posted:9/10/2011

This was simply put together and all instructions were simple. I doubled my crust before adding the cheesecake (but that's just how I like it). Then with the topping I add a touch of lemon zest, which really brings out all of the flavors in the topping (I think). It's a definite MUST TRY!