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    PHILADELPHIA® New York Cheesecake


    Source of Recipe


    Kraft

    List of Ingredients




    1 cup HONEY MAID Graham Cracker Crumbs
    3 Tbsp. sugar
    3 Tbsp. butter or margarine, melted
    5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1 cup sugar
    3 Tbsp. flour
    1 Tbsp. vanilla
    1 cup BREAKSTONE'S or KNUDSEN Sour Cream
    4 eggs
    1 can (21 oz.) cherry pie filling (optional)

    Recipe



    PREHEAT oven to 325°F if using a silver 9-inch springform pan ( or to 300°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.




    KRAFT KITCHENS TIPS


    Size It Up
    Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.

    New York Lemon Cheesecake
    Prepare as directed, omitting cherry pie filling and adding 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust

 

 

 


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