Cheesecake Clásico Philadelphia Recipes

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PHILADELPHIA NEW YORK CHEESECAKE III



PHILADELPHIA New York Cheesecake III image

Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 5h25m

Yield 16

Number Of Ingredients 9

1 ¼ cups HONEY MAID Graham Cracker Crumbs
¼ cup butter, melted
5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 large eggs eggs
1 (19 ounce) can cherry pie filling

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, Carbohydrate 33.8 g, Cholesterol 148.7 mg, Fat 30.5 g, Fiber 0.2 g, Protein 7.8 g, SaturatedFat 16.7 g, Sodium 407.7 mg, Sugar 14.4 g

PHILADELPHIA CLASSIC CHEESECAKE



Philadelphia Classic Cheesecake image

The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

Provided by The Kraft Heinz Company

Categories     Dessert     Cake     Cheesecake     Bake

Yield Makes 16 servings

Number Of Ingredients 6

1 1/2 cups graham cracker crumbs
3 tablespoons plus 1 cup sugar, divided
1/3 cup butter, melted
4 packages (8 oz. each) Philadelphia Cream Cheese, softened
1 teaspoon vanilla
4 eggs

Steps:

  • Heat oven to 325°F.
  • Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake until center is almost set, about 55 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Recipe is courtesy of The Kraft Heinz Company.

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