Philadelphia New York Cheesecake

Submitted by senseicheryl

"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."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 16 pieces of cheesecake
• Serves: 16

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.