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PHILADELPHIA New York Cheesecake

PHILADELPHIA New York Cheesecake
average rating
average rating (406)
rate/review
prep time
15 min
total time
5 hr 25 min
makes
16 servings
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kraft
recipe by: kraft

What You Need!

6 HONEY MAID Honey Grahams, crushed (about 1 cup)
3 Tbsp.  sugar
3 Tbsp. butter or margarine, melted
5 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp.  flour
1 Tbsp. vanilla
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can  (21 oz.) cherry pie filling

Make It!

HEAT oven to 325°F.

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.

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.

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.

nutritional information

K:1366 v0:51183

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