Philadelphia New York Cheesecake


16 servings


6 Honey Made Honey Grahams, crushed
1 cup plus 3 tablespoons granulated (white) sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages Philadelphia Neufchatel Cheese, room temperature
3 tablespoons all-purpose flour
1 tablespoons vanilla extract
1 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
4 large eggs
1 (21 ounce) can cherry pie filling


Preheat oven to 325°F (163°C). Line a 13 x 9-inch pan with foil. Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minutes.

Meanwhile, beat Neufchatel cheese, remaining sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 minutes, or until center is almost set. Cool completely. Refrigerate 4 hours.

Top with pie filling. Use foil to lift cheesecake from pan before cutting to serve.

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