PHILADELPHIA CREAM CHEESE NEW YORK STYLE CHEESECAKE RECIPES
PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESEC…
Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.
Provided by My Food and Family
Total Time 5 hours 5 minutes
Prep Time 15 minutes
Cook Time 4 hours 50 minutes
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
- Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
- Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.
Nutrition Facts : Calories 420, FatContent 30 g, SaturatedFatContent 17 g, TransFatContent 1 g, CholesterolContent 135 mg, SodiumContent 310 mg, CarbohydrateContent 0 g, FiberContent 1 g, SugarContent 0 g, ProteinContent 7 g
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
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