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  • PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake is rated 4.742081447963801 out of 5 by 221.
Prep Time
15
min.
Total Time
5
hr.
5
min.
Servings

16 servings

Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
  • Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
  • Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

Healthy Living

Great news! You'll save 70 calories and 8g of fat, including 6g of saturated fat, per serving by preparing with margarine, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute 1-1/2 cups finely crushed OREO Cookies for the graham cracker crumbs.

Substitute

Substitute sliced strawberries for the blackberries.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 410
Total fat 29g
Saturated fat 17g
Cholesterol 150mg
Sodium 320mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 25g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 8 %DV
Calcium 10 %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 3 out of 5 by from This recipe used to be for a round springform pan not a 9 x 13 loaf pan.....very... This recipe used to be for a round springform pan not a 9 x 13 loaf pan.....very disappointed...tried to use my 9" springform and used 3 bricks of creamcheese...and altered the recipe to go with it...(3/4 cups sugar...3 eggs..added lemon cuz it should have it...vanilla...WELL it baked so high i couldn't add the sour ***** layer......If you do this cut the recipe in 1/2 and it should bake up shallow enough for the ***** layer....so here i go re doing it (co-workers birthday)....
Date published: 2016-01-27
Rated 4 out of 5 by from I actually have a receipe that is almost to the T on this one except I don't put the sour cream in... I actually have a receipe that is almost to the T on this one except I don't put the sour cream in the cheese cake, I use it all for the top layer. When the cake is done then I put all the sour cream with sugar & vanilla mixed on top and bake for additional 8 minutes. This is the best cheese cake I have ever had. I got the recepe from my mother in law and that is the only one I will make. Just from talking about it I'm making one for Easter to bring to my brother in laws house. Mmmmm good
Date published: 2007-04-03
Rated 4 out of 5 by from I made this recipe in two 10in. I made this recipe in two 10in. glass pie pans, instead of the 13x9, to make one for my family and one for the in-laws. The only modification I made was that I doubled the crust recipe. The recipe for the filling was the perfect amount for my two pie pans. It set up perfectly, no cracks, and follow the baking time!!! No matter what, even if it still jiggles a bit, it will set up in the fridge. I will be making this recipe many more times, and both families loved it!
Date published: 2012-09-24
Rated 5 out of 5 by from I have been looking for exactly this reipe, light smooth and delicious. I have been looking for exactly this reipe, light smooth and delicious. No fuss no bother and a cinch to make. I used a large spring form pan and it was out of this world. I had to give half of it away to save my hips. Those that were on the receiving end rated it a 5 as well. Thanks so much, please add flavor variations: chocolate, lemon, lime etc. That would put icing on the cake - pun intended. Thanks again.
Date published: 2007-04-13
Rated 5 out of 5 by from I made this recipe for my parents the last time they stayed with me. I made this recipe for my parents the last time they stayed with me. My dad is from New York, and he said this is the BEST cheesecake he's ever had and that it tastes JUST like the authentic NY style he used to eat at home. This is the second time I made cheesecake...the first time was not successful, so I was a little intimidated. This was so easy! I will definitely be making this again and again.
Date published: 2007-05-26
Rated 5 out of 5 by from This cheesecake is fabulous! This cheesecake is fabulous! I have never made a cheesecake before, and I was surprised to find that this is one is SO easy to make. I used 3 reduced fat cream cheeses and 1 regular, as well as reduced fat sour cream and you couldn't tell that it was reduced fat at all. I also bought the frozen strawberries with sugar and used that as a topping with chocolate syrup. I will definitely make it again!
Date published: 2008-02-24
Rated 5 out of 5 by from I made this recipe for Easter and it tasted very good and got lots of compliments. I made this recipe for Easter and it tasted very good and got lots of compliments. My one complaint is that the foil on the bottom of the pan stuck and made it very hard to move the cheesecake from the pan to the serving platter. Luckily, I just covered the cracks with fresh berries and no one knew the difference! Next time if I use the foil I will spray the pan with non-stick spray first.
Date published: 2007-04-09
Rated 5 out of 5 by from This is my first time making this cheesecake and it was incredible! This is my first time making this cheesecake and it was incredible! I absolutely loooved it! I can't stress it enough! It is so creamy and rich. PERFECT. My husband absolutely loved it, and he is picky when it comes to cheesecake. He said it as good or better as the one they sell at The Cheesecake Factory. It was so good, you have to try this recipe. Don't waste time, start now!!
Date published: 2008-10-10
  • 2016-08-28T10:29CST
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