Philadelphia New York Cheesecake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. It is slightly different from the other one that is listed on Zaar so I thought that I would post this one as well. The cook time listed does not include the 4 hour refrigeration time that is needed. Ingredients:
6 honey graham crackers, crushed, honey maid brand recommended |
3 tablespoons sugar |
3 tablespoons butter, melted (or margarine) |
5 (8 ounce) packages philadelphia cream cheese, softened |
1 cup sugar |
3 tablespoons flour |
1 tablespoon vanilla |
1 cup sour cream |
4 eggs |
1 (21 ounce) can cherry pie filling |
Directions:
1. Heat oven to 325 degrees. Lline 13 x 9-inch pan with foil extending over the sides. Mix crumbs, 3 tablespoons of the sugar and butter; press onto bottom of pan. Bake 10 minutes.
2. Beat cream cheese, remaining sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
3. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours. Use foil to lift cheesecake from pan.
4. Top with pie filling and serve.
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