Philadelphia New York Style Sour Cream Topped Cheesecake Recipes

PHILADELPHIA® NEW YORK CHEESECAKE

Steps:

• Preheat 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, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• 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 of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

PHILADELPHIA NEW YORK CHEESECAKE III

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.

PHILLY CLASSIC NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325.
• Mix crumbs, 3 tbs sugar and butter. Press firmly into bottom of 9" springform pan. Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream and mix well.
• Add eggs, 1 at a time, mixing on low until each is blended.
• Pour over crust.
• Bake for 65 minutes or until center is almost set.
• Loosen cake from rim and cool before removing rim.
• Refrigerate 4 hours or overnight.

NEW YORK CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
• In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
• Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
• Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
• Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

PHILADELPHIA NEW YORK CHEESECAKE

Steps:

• HEAT oven to 325°F
• LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minute
• 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 minute 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.
• Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
• 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 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
• Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 tablespoons sugar.
• Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1.5g trans fat, 165mg cholesterol, 340mg sodium, 34g carbohydrate, less than 1g dietary fiber, 27g sugars, 7g protein, 25%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 4%DV iron.

NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Line a 13" x 9 " baking pan with foil, letting the ends of the foil extend over the sides of the pan.
• Mix crumbs, melted butter, and 2T of the sugar. Press firmly onto bottom of prepared pan.
• Beat softened cream cheese, 1 cup of the remaining sugar and 1 t. of the vanilla in large bowl with electric mixer on medium speed, until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour mixture over crust.
• Bake in preheated oven for 40 minutes or until center is almost set. Mix remaining sour cream, 2 T. sugar and 1 t. vanilla until well blended. Carefully spread this mixture over the cheesecake. Bake an additional 10 minutes.
• Remove cheesecake from oven and cool on wire rack. When totally cool, cover and refrigerate for 3 hours or overnight.
• To serve: Carefully lift cheesecake from pan using foil handles. Cut into 16 pieces. Top each piece with berries just before serving.
• Store leftover cheesecake in refrigerator.

DREAMY CREAMY PHILADELPHIA NEW YORK CHEESECAKE

Steps:

• 1. Heat oven to 325°F.
• 2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min
• 3. 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.
• 4. Bake 40 min. 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 or fresh friut!