|
|
Category |
|
Breakfast - Brunch
|
Sub
Category |
|
None
|
Servings |
|
16 servings
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
6 Honey Maid Honey grahams, crushed
|
|
1 cup plus 3 Tbsp. sugar, divided
|
|
3 Tbsp butter or margarine, melted
|
|
5 pkg. (8 oz. each) Philadelphia cream cheese, softened
|
|
3 Tbsp. flour
|
|
1 Tbsp vanilla
|
|
1 cup Breakstoners's or Knudsen sour Cream
|
|
4 eggs
|
|
1 can (21 oz.) pie filling
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
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.
|
|
|
Originally Submitted
6/28/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this New York Cheesecake recipe to your own private DesktopCookbook.
|