New York Cheesecake by Breakstones® Recipe

New York Cheesecake by Breakstones® Recipe

  • 6 HONEY MAID Honey Grahams, crushed
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup BREAKSTONE'S Sour Cream
  • 4 eggs
  • 1 (21 ounce) can cherry pie filling
  1. Heat oven to 325 degrees F.
  2. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tablespoon sugar and butter; press onto bottom of pan. Bake 10 minute
  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 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.
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