Philadelphia New York Cheesecake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - graham cracker crumbs
  • 1 cups - plus 3 Tbsp sugar, divided
  • 3 tablespoons - butter or margarine, melted
  • 5 packages - 8 oz. cream cheese, softened
  • 3 tablespoons - flour
  • 1 tablespoons - vanilla
  • 3 - eggs
  • 1 cups - sour cream
  • 1 cans - 21 oz. cherry pie filling
  • Directions:

    Mix graham cracker crumbs with 3 tablespoons of sugar and melted butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

    Beat together cream cheese, 1 cup of sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream and pour over crust.

    Bake at 350 degrees F for 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.

    Cool cheesecake on wire rack at room temperature for at least 1 hour before refrigerating.

    Refrigerate 4 hours or overnight. Top with pie filling.

    Brief Description

    Cherry pie filling tops a baked cheesecake.

    Main Ingredient:

    cream cheese

    Category:  Desserts

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 1 hour(s) 10 min


    Baked cheesecakes may be frozen up to 2 months; thaw frozen cheesecake in refrigerator overnight. Top before serving.
    To soften cream cheese in microwave, microwave on high for 15 seconds in microwavable bowl (adding 15 seconds for each additional package of cream cheese).


    Philadelphia Cream Cheese

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    Posted On:

    December 11, 2018

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