W h y t r u s t y o u r
c h e e s e c a k e
t o
a n y o n e
b u t
P H IL L Y .
Katie Brown, Lifestyle Expert and TV Host.
K R A rT T O O D S is a p ro u d s p o n s o r o f th e K a tie D ro w n
W o rk s h o p o n P u b lic T e le v is io n .
PHILADELPHIA
N e w Y o r k
C h e e s e c a k e
P rep:
15
m in. plus re frig e ra tio n
B ake:
4 0
m in.
6
HONEY MAID Honey Grahams, crushed
1
cup plus
3
Tbsp. sugar, d iv id e d
'
3
Tbsp. b u tte r o r m a rg a rin e , m e lte d
W
,
C ream C h eese, s o fte n e d
3
Tbsp. flo u r
^
1
Tbsp. v a n illa
1
cup BREAKSTONE'S o r KNUDSEN S our C ream
;>
4
eg g s
V
1
can (21 o z .) c h e rry p ie fillin g
D urin g te s ts o f p lain NY s ty le c h e e s e c a k e m a d e w ith P H ILA D ELP H IA C ream C h $ l l |
v e rs u s s to re -b ra n d v e rs io n s , c o n s u m e rs ra te d PHILLY c h e e s e c a k e b e tte r t a s t in g ^
HEAT oven to 325°F.
Line 13x9-inch pan with
foil. Mix crumbs, 3 Tbsp.
sugar and butter; press
onto bottom of pan.
Bake 10 min.
BEAT cream cheese, sugar,
flour and vanilla until
blended. Add sour cream;
blend. Add eggs. 1 at a
time, mixing on low speed
until blended.
BAKE 40 min. or until
center is almost set. Cool
completely. Refrigerate
4 hours. Use foil to lift
cheesecake from pan.
TOP with pie filling and serve.
Makes 16 servings.
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