PHILADELPHIA NEW YORK CHEESECAKE
This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. It is slightly different from the other one that is listed on Zaar so I thought that I would post this one as well. The cook time listed does not include the 4 hour refrigeration time that is needed.
Provided by senseicheryl
Categories Cheesecake
Time 1h
Yield 16 pieces of cheesecake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Lline 13 x 9-inch pan with foil extending over the sides. Mix crumbs, 3 tablespoons of the sugar and butter; press onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, remaining sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
- Bake 40 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours. Use foil to lift cheesecake from pan.
- Top with pie filling and serve.
Nutrition Facts : Calories 426.6, Fat 30.8, SaturatedFat 17.2, Cholesterol 137.8, Sodium 295.6, Carbohydrate 31.9, Fiber 0.3, Sugar 18.6, Protein 6.6
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