KRAFT PHILADELPHIA NEW YORK STYLE CHEESECAKE RECIPE RECIPES
PHILADELPHIA NEW YORK-STYLE CHEESECAKE - MY FOOD AND FA…
Try our PHILADELPHIA New York-Style Cheesecake recipe for an easy take on a classic. This New York-style cheesecake recipe will become a fast favorite!
Provided by My Food and Family
Total Time 5 hours 25 minutes
Prep Time 15 minutes
Cook Time 5 hours 10 minutes
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
- Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 470, FatContent 33 g, SaturatedFatContent 19 g, TransFatContent 1.5 g, CholesterolContent 165 mg, SodiumContent 380 mg, CarbohydrateContent 0 g, FiberContent 1 g, SugarContent 0 g, ProteinContent 8 g
PHILADELPHIA NEW YORK CHEESECAKE III | ALLRECIPES
Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.
Provided by Philadelphia
Categories Cooking with Philly Canada
Total Time 5 hours 25 minutes
Prep Time 15 minutes
Yield 16 servings
Number Of Ingredients 9
Steps:
- 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 centre 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. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 424.4 calories, CarbohydrateContent 33.8 g, CholesterolContent 148.7 mg, FatContent 30.5 g, FiberContent 0.2 g, ProteinContent 7.8 g, SaturatedFatContent 16.7 g, SodiumContent 407.7 mg, SugarContent 14.4 g
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