Philadelphia New York-Style Sour Cream-Topped Cheesecake

(from kintyre’s recipe box)

Source: Philly package

Prep time: 15 minutes
Cook time: 50 minutes
Serves 16 people

Categories: dessert

Ingredients

  • 1 1/2 cups honey maid graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 1/4 cups sugar, divided
  • 4 packages (8 ounces each) Philadelphia cream cheese, softened
  • 2 teaspoons vanilla, divided
  • 1 container (16 ounces) Sour cream, divided
  • 4 eggs
  • 2 cups mixed berries

Directions

  1. Preheat oven to 325 degrees.

  2. Line 13×9 inch baking pan with foil, with ends of foil extending over sides of pan.

  3. Mix crumbs, butter, and 2 tablespoons of the sugar; press firmly onto bottom of prepared pan.

  4. Beat cream cheese, 1 cup of the remaining sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.

  5. Add 1 cup of the sour cream: mix well.

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

  7. Pour over crust.

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

  9. Mix remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla until well blended; carefully spread over cheesecake.

  10. Bake an additional 10 minutes.

  11. Cool.

  12. Cover; refrigerate 3 hours or overnight.

  13. Lift cheesecake from the pan using foil handles.

  14. Cut into 16 pieces.

  15. Top with berries just before serving.

  16. Store leftover cheesecake in refrigerator.

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