Philadelphia New York Cheesecake III

Name: Philadelphia New York Cheesecake III
Prep time: 15 min
Yield: 16
Ingredients: 1 1/4 cups HONEY MAID Graham Cracker Crumbs; 1/4 cup butter, melted; 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened; 1 cup sugar; 3 tablespoons flour; 1 tablespoon vanilla; 1 cup sour cream; 4 large eggs eggs; 1 (19 ounce) can cherry pie filling

⏱️ Ready in 15 min 🥄 Prep 15 min 👥 16 servings 👁️ 4 views

Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.

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🔗 Recipe adapted from AllRecipes

#Cheesecake #Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Dinner

📊 At a Glance

Prep 15 min

Serves 16

Difficulty Medium

🛒 Ingredients

1 1/4 cups HONEY MAID Graham Cracker Crumbs

1/4 cup butter, melted

5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

1 cup sugar

3 tablespoons flour

1 tablespoon vanilla

1 cup sour cream

4 large eggs eggs

1 (19 ounce) can cherry pie filling

Nutrition Facts

Servings per recipe 16

Serving size 1 serving

Amount per serving

Calories 424

% Daily Value*

Total Fat 30.5g 39%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 408mg 18%

Total Carbohydrate 33.8g 12%

Dietary Fiber 0.2g 1%

Total Sugars 14.4g

Protein 7.8g 16%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).

Mix crumbs and butter; press firmly onto bottom of pan.

Bake 10 minutes.

Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.

Add sour cream; mix well.

Add eggs, one at a time, mixing on low speed after each addition just until blended.

Pour over crust.

Bake 1 hour 10 minutes or until center is almost set.

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight.

Top with pie filling before serving.