Comida Kraft
Recipe Box

PHILADELPHIA New York Cheesecake Bars

Prep Time
Total Time

16 servings

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.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
  • Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended; pour over crust.
  • 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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 around rim of pan to loosen cake; cool before removing rim.


Prepare as directed, omitting the 3 Tbsp. sugar used to prepare the crust and substituting 20 finely crushed OREO Cookies for the graham crumbs.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 430
Total fat 30g
Saturated fat 18g
Cholesterol 155mg
Sodium 340mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 29g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I cut this recipie off of a cream cheese box several years ago, and I make it ALL the time! 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!
Date published: 2006-07-26
Rated 4 out of 5 by from Am I the only one who had an issue with the crust? Am I the only one who had an issue with the crust? There was absolutely no way that 6 graham crackers, 3 tbsp of butter and of sugar together could possibly stretch across the bottom of my 9 x 13 in. pan. The crust was awful. Re-read the recipe over and over again, and we just couldn't figure how there were also no reviews that said anything about it. Otherwise, the filling was delicious, but the crust, we had to add more and it still got soggy on the bottom even after baking 10 min. Just don't get the crust.
Date published: 2011-11-19
Rated 5 out of 5 by from I love this recipe! I love this recipe! My family loved it! I like a thicker crust so I used more than 6 graham crackers. Also the photo in this recipe is nothing like the outcome of the cheese cake. In the photo the cheese cake is thin, but when I made it it was super thick. I suggest using 4 cream cheese instead of 5 if you don't want too much cheese in your cake. Otherwise it's not too sweet and not too plain! Also I topped it off with fresh sliced strawberries mixed with a little bit of strawberry glaze. Yum!
Date published: 2012-12-31
Rated 5 out of 5 by from I'm known for my cheesecake and have tried many recipes for a classic cheesecake over the years and... I'm known for my cheesecake and have tried many recipes for a classic cheesecake over the years and never been truly happy with any of them. This was the one. I don't know what the difference is, but it's just perfect! I do put a pan of hot water in the oven to avoid big cracks and I also make a topping of 2 cups of sour cream, 1/4 cup of sugar and 1 tsp. of vanilla. I bake the cheesecake until it's just a little wiggly in the middle, remove it from the oven, gently pour this sour cream mixture over it (don't glob it on or it will sink) and then spread evenly. Put back in the oven for 10 minutes, turn the oven off and open the door and leave in for another 10 minutes. Cool completely before refrigerating.
Date published: 2006-09-06
Rated 5 out of 5 by from I have been making cheesecakes for the 15 years, and I guess that I am getting good at it. I have been making cheesecakes for the 15 years, and I guess that I am getting good at it. I take cheesecakes in to my office for birthdays, (I am up to about 20 a year), and they always get good reviews. I like the ones that I make, but like bakery-bought cheesecakes better. I just found this recipe and made six of them for Holiday parties/gifts. (I did alter it, after the first one, adding white chocolate to the batter, and Raspberry glaze topping with white chocolate flakes.) The consistency and taste were what I have been looking for, for a long time. Thank You,
Date published: 2004-12-22
Rated 5 out of 5 by from I made this last night for today. I made this last night for today. It is delicious AND creamy (considering I mixed all the filling ingredients at the same time, by accident). I was afraid it would come out lumpy but it didn't. Per earlier posts, I did add between 1/3 and 1/2 cup extra sugar to filling and baked in a water bath. It took about 30 minutes longer to bake than stated. Maybe because I baked it in a water bath, not sure? I cooled completely then refrigerated overnight. NOT one crack when I took it out of the refrigerator this morning! :)
Date published: 2014-03-12
Rated 5 out of 5 by from This is an awesome recipe and one that I use often. 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!!
Date published: 2006-07-07
Rated 5 out of 5 by from My husband's favorite dessert is cheescake. My husband's favorite dessert is cheescake. He asked me to make him one, but only my original one, which is this one, New York Cheese Cake. I had experimented on a few different ones the last few times, which he did not like. So, today I looked and looked for my New York Cheese Cake recipe and couldn't find it. He was dismayed, to say the least. Well, after searching for my favorite recipe, I decided to call Kraft Foods to see if they could get the recipe for me, which Kyle, the operator for Kraft foods gave me. He was very nice mailing me a copy and also sent me an email, I needed it for the same evening that I called. That evening I completed my cheese cake, to my husband's joy. It came out wonderful. So, thank you Kyle and Kraft Foods for coming to my rescue. I now have it in my recipe box, I will never loose it again.
Date published: 2007-10-25
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