PHILADELPHIA New York Cheesecake II |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Personalize this classic cheesecake by choosing a topping that suits your taste and style. Choose a cherry pie filling or make your own fresh fruit compote! Ingredients:
6 honey maid honey grahams, crushed |
3 tablespoons sugar |
3 tablespoons 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 |
Directions:
1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
3. Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
4. 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.
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