New York Cheesecake

This is a really great textured cheesecake. It is baked so it doesn't have a smooth light texture. I'm going to try making this again but not baking it which means not using any eggs.

what you need
6  HONEY MAID Honey Grahams, finely crushed (about 1 cup)
3Tbsp.  sugar
3Tbsp.  butter or margarine, melted
5pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1cup  sugar
3Tbsp.  flour
1Tbsp.  vanilla
1cup  BREAKSTONE'S or KNUDSEN Sour Cream
4  eggs
1can  (21 oz.) cherry pie filling (optional)

HEAT oven to 325°F.
Step 1: Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9X13 pan. Bake 10 min.
Step 2 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.
Step 3 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.

Next time I would go through step 2 but stop at the eggs, the flavor and consistency was delicious. I don't usually put any pie filling on top but it would probably be pretty good.


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