PHILADELPHIA New York Cheesecake Bars

PHILADELPHIA New York Cheesecake Bars recipe

photo by:kraft

New York may be the Big Apple, but when it comes to the city's iconic cheesecake, cherries rule the day. True to its heritage, the filling is super-dense and rich.

time

prep:

15 min

total:

5 hr 25 min

servings

total:

16 servings

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What You Need

HONEY MAID Honey Grahams, finely crushed (about 1 cup)

Tbsp. sugar

Tbsp. butter or margarine, melted

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

cup sugar

Tbsp. flour

Tbsp. vanilla

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

can (21 oz.) cherry pie filling

Make It

HEAT oven to 325°F.

step 1

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.

step 2

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.

step 3

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.

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srece

posted:2/14/2007

I made this recipe for a co-worker on their birthday. It was a huge hit and provided enough for everyone. Definitely my new favorite recipe for cheesecake! Thanks Kraft!

a cook

posted:2/13/2007

i made some changes, but it was incredible! i used 3 packs of the cream cheese, half of the sour cream and added a can of condensed milk instead of the cup of sugar and two tablespoons of lemon juice. i recommend the slight changes to everyone,

t00418d0

posted:2/10/2007

Made this cheesecake for the superbowl. It was as good as any restaurant. I'm telling everyone about the recipe. It makes a hugh cheesecake and was very easy to make, even my husband could make it. LOL

a cook

posted:2/7/2007

I think I may have baked it a little too long because the top cracked but putting the cherries on it covered that. It still tasted great. I made it for my bosses' birthday and she loved it!

Debbie Gustafson

posted:2/7/2007

This is the best cheesecake I have ever made. It is also fool proof and easy! If you like cheesecake, don't miss this one.

lori1466

posted:2/7/2007

this was by far the best (and easiest) cheesecake I've ever made. My family said it was the best they have ever ate!!! Making it again this weekend for the church sweetheart dinner!

twinz75

posted:2/6/2007

Best Cheesecake I ever done in my life

eaglerd1

posted:2/4/2007

my little brother loves cheesecake so I made this for his birthday party, I don't even care for cheesecake, but I made it anyways. Every one at the party loved the cheese cake, and wouldn't even eat my cupcakes! So I made it again for the superbowl party today. Also it is best after sitting in the frig for a day or two.

aceswyf

posted:2/3/2007

This was my first attempt at making a cheese cake and everyone in my family was so impressed with how it came out, they made me promise to make it again!!!

a cook

posted:1/31/2007

I usually make the recipe for New York Cheesecake that I found printed on the inside of a Philadelphia cream cheese box some years ago. Other than calling for four packages of cream cheese instead of the five used here, the two recipes are identical. Thinking the extra package of cream cheese would make an already good recipe even better, I made the recipe listed above in a 9-inch springform pan. It looked absolutely beautiful when I took it out of the oven, with not even the tiniest crack to be seen. After cooling, though, it was a different story entirely and there were two huge craters in the shape of an "X" right in the middle! Oh well, I thought, I'll just cut around them. That worked, but there was nothing I could do to hide the dry, crumbly texture of the cheesecake. I will not use this recipe again, but will continue to make the recipe using only four packages of cream cheese so I can ensure a cheesecake that tastes as good as it looks.