PHILADELPHIA New York Cheesecake
Philly and the big apple combine here for a wonderful cheesecake recipe. Give it a try and you'll see how this simple spin on a classic recipe will become a fast family favorite!
- 20 OREO Cookies, finely crushed (about 2-1/4 cups)*
- 3 tablespoons butter or margarine, melted
- 5 packages (8-ounces each) 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
Preparation time 15mins
Cooking time 55mins
Adapted from kraftbrands.com
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix Oreo crumbs, and butter; press onto bottom of pan. Bake 10 minutes.
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.
Bake 40 minutes 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.
Kraft Kitchen Tips:
How to Bake in Springform Pan: Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. 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.
*Substitute 6 HONEY MAID Honey Grahams, crushed (about 1 cup) mixed with 3 tablespoons sugar.