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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jomicaro

posted:8/4/2006

It was okay. I found it not sweet enough and not very creamy. Not a favorite.

susanwicki

posted:7/26/2006

I cut this recipie off of a cream cheese box several years ago, and I make it ALL the time! It really makes the perfect cheesecake. Let your ingredients come to room temperature first. I always put a cake pan full of water on the bottom rack, and put the cheesecake on the center rack to help keep it from drying out. When the center has about a 2" circle left that isn't set, I turn the oven off and let it sit in the oven for about 3 hours without opening the door, then refridgerate it. It comes out perfect and crack-free every time!!!! If I have almonds or pecans, I'll process them so they are like the graham cracker crumbs and add to the crust--yum!

IRISHNANNY

posted:7/9/2006

I MADE THIS FOR A FAMILY GET TOGETHER AND MY FAMILY JUST LOVED IT, AND OF COURSE I HAD TO GIVE THEM THE RECEIPE. THANK YOU SO MUCH,

doodullbug

posted:7/7/2006

This is an awesome recipe and one that I use often. I prepared it for a 4th of July party. I walked into the kitchen only to see that someone brought a "store-bought" cheesecake that had fancy 4th of July colored frosting on top. I was sad bc my cheesecake looked bland and boring next to this one. I displayed mine only to discover that later my cheesecake was gone! There sat the poor little decorated store bought cheesecake. Goes to show that nothing beats a Classic!! Thanks so much!!

scearlet

posted:7/2/2006

This is the best cheesecake ever! It has always been a big hit. It actually makes 2, and is easier if you use the premade crusts.

a cook

posted:6/28/2006

Best cheesecake ever, very good, fine restaurant quality. Great with homemade fudge sauce or caramel too......... or fresh strawberries.......or a sauce called Blueberries Foster.....

legsy_lawless

posted:6/6/2006

I made this, with a few adjustments. I cut the recipe in half and used a pre-made graham cracker crust, much easier. Still cooked for the 1 hr & 10 mins though. Turned out great, I will be making again soon I am sure!

traceyjimenez

posted:5/19/2006

this cheesecake was sooo creamy and the crust actually stuck to it unlike other cheesecakes that I have made. my father-in-law made me make him another one... that's a big compliment! =)

shawn458

posted:5/18/2006

excellent- my family loves it

Marilyn3962

posted:5/16/2006

I followed the recipe on the creamcheese box for blueberry swirl. thier was a miss print. It did not say how much flour to use, so I just added 2 tbls, and I did not use the blueberries. It came out wonderful. It made 2- 9 inch round cakes