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PHILADELPHIA New York Cheesecake
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Total Time:
325 minutes
Indulgent cherry-topped cheesecake perfect for special occasions and gatherings.
Ingredients:
  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3 tablespoons sugar
  • 3 ounces butter or margarine, melted
  • 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 1 (21 ounce) can cherry pie filling
Instructions:
  • Preheat the oven to 325 degrees F for a silver 9-inch springform pan or to 300 degrees F for a dark nonstick 9-inch springform pan. Combine crumbs, 3 tablespoons of sugar, and butter; press firmly onto the bottom of the pan. Bake for 10 minutes.
  • Using an electric mixer, blend cream cheese, 1 cup sugar, flour, and vanilla until smooth. Mix in sour cream, then add eggs one at a time, blending briefly after each. Pour the mixture over the crust.
  • Bake until center is almost set, about 1 hour and 10 minutes. Run a knife or metal spatula around the rim of the pan to loosen the cake, then cool before removing the rim of the pan. Refrigerate for 4 hours or overnight. Serve topped with pie filling.

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