PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake requires about 5 hours and 5 minutes from start to finish. This recipe makes 16 servings with 413 calories, 6g of protein, and 34g of fat each. For $1.11 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 263 people found this recipe to be scrumptious and satisfying. A mixture of vanilla, butter, graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Kraft Recipes. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: New York-Style Sour Cream-Topped Cheesecake, PHILADELPHIA New York-Style Strawberry-Swirl Cheesecake, and PHILADELPHIA New York-Style Strawberry Swirl Cheesecake.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 290 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 325F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

 

Step by step:

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. sugar; press onto bottom of prepared pan.

4. Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended.

5. Add 1 cup sour cream; mix well.

6. Add eggs, 1 at a time, beating on low speed after each just until blended.

7. Pour over crust.

8. Bake 40 min. or until center is almost set.

9. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake.

10. Bake 10 min. Cool completely. Refrigerate 3 hours.

11. Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

Nutrition Information:

covered percent of daily need