PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake – a delicious recipe with graham cracker crumbs, butter, sugar, PHILADELPHIA Cream Cheese, vanilla, 'S. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325F.
2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
3
Combine graham crumbs, butter and 2 Tbsp.
4
sugar; press onto bottom of prepared pan.
5
Beat cream cheese, 1 cup of the remaining sugar and 1 tsp.
6
vanilla in large bowl with mixer until blended.
7
Add 1 cup sour cream; mix well.
8
Add eggs, 1 at a time, beating on low speed after each just until blended.
9
Pour over crust.
10
Bake 40 min.
11
or until center is almost set.
12
Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake.
13
Bake 10 min.
14
Cool completely.
15
Refrigerate 3 hours.
16
Use foil handles to lift cheesecake from pan before cutting to serve.
17
Toss blackberries with remaining sugar; spoon over cheesecake.
1122
kcal
Calories
97
g
Fat
36
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cups graham cracker crumbs, 1/4 cup butter, melted, 1-1/2 cups sugar, divided, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.
Yes, PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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