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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a cook

posted:6/30/2003

It's simply sensational, it's so smooth and soft.

a cook

posted:6/27/2003

This cake is very easy to make. We have been watching our sugar intake, so I made this cake with splenda. Most excellent! Try it, you'll love it.

a cook

posted:6/25/2003

The smoothest and most popular cheesecake I have made. I am always getting request to buy them. Truly and outstanding recipe.

a cook

posted:6/12/2003

I added 1/2 C heavy cream to the recipe. The cake came out delicious. Everyone wants the recipe.

a cook

posted:6/7/2003

I used this recipe for a cooking class with a high school student. It was easy to prepare and the raves she received from her family were very encouraging.

Jen140

posted:6/4/2003

I like to add after baking, 1 can of cherry pie filling or your favorite pie filling. Everyone thinks I spent all day baking.

a cook

posted:5/28/2003

my aunt owns a bakery and has someone make there cheese cakes for them she said that the cheese cakes she has at the bakery doesn't come close to this one.

jy'rel

posted:5/26/2003

IT WAS GOOD

a cook

posted:5/9/2003

I had a request for cheesecake for the 'birthday boy'!.. He is from back East, so I thought I better make a good one the first time. My 4 year old helped and we had a great time. We had homemade huckleberry sauce from Northern Idaho to put on top. It was wonderful!

a cook

posted:5/4/2003

everyone that taste this cheesecake has told me it was the best they have tasted in their live and I make it often.