Why trust your cheesecake
to anyone but PHILLY.
Katie Brown is a Lifestyle Expert and Host
of Public Television's
Katie Brown Workshop.
PH ILAD ELPH IA
New York Cheesecake
Prep: 15 min. plus refrigeration
Bake: 40 min.
6
HONEY MAID Honey Grahams, crushed
1 cup plus 3 Tbsp. sugar, divided
'■
3
Tbsp. butter or m argarine, melted
5 pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) ch erry pie filling
During tests of plain NY style cheesecake made w ith PHILADELPHIA Cream Cheese
versus store-brand versions, consum ers rated PHILLY cheesecake better tasting.
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.
makes a
b etter chet
ORIGINAL
www.creamcheese.com
© 2009 Kraft Foods
