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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martiqtoo

posted:4/18/2004

I make this cheesecake often. It AWAYS gets RAVE reviews, even from New Yorkers. It is quick, easy, and delicious. This is absolutely the best cheesecake I have ever eaten. I serve it with a strawberry sauce made with fresh strawberries.

ltlgrlsndmthrs

posted:4/11/2004

I made this as my first homemade cheesecake. This was excellent!!!!!

a cook

posted:4/9/2004

True New York Cheescake flavor...don't overcook. Even when I've left out one ingredient (!!) this recipe has come out great !

whiteknight119

posted:4/7/2004

a cook

posted:4/5/2004

This is the best cheesecake EVER. I do have to warn you, I made this last Easter with Jewel brand cream cheese and it DID NOT turn out. You have to use Philadelphia brand.

flowerwilting

posted:3/31/2004

rottsnroses

posted:3/20/2004

An excellent foolproof cheesecake! This is the only New York cheesecakes I have made that can be baked over 200 degrees without cracking. Looks like a magazine cover every time, and it has a nice, creamy texture. This one's a keeper!

a cook

posted:3/14/2004

lamyl

posted:3/2/2004

Have been searching for this recipe for a very long time. Wonderfully good...made it 3 more times. My husband's friend actually asked me to make and sell to her. I like my cheesecake with a brown tint on top, so after I poured the cream cheese filling in, I baked it at 230 degree Celsius for about 10 min, and then lowered the it to 90 degrees celsius and baked for another 1 hour. Everyone should try this recipe.

kikismom

posted:2/25/2004