Philadelphia New York-Style Sour Cream-Topped Cheesecake
(from AnnM917’s recipe box)
Source: Philly package (from RecipeThing user kintyre)
Prep time: 15 minutes
Cook time: 50 minutes
Serves 16 people
Categories: dessert, not tried
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
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Preheat oven to 325 degrees.
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Line 13×9 inch baking pan with foil, with ends of foil extending over sides of pan.
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Mix crumbs, butter, and 2 tablespoons of the sugar; press firmly onto bottom of prepared pan.
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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.
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Add 1 cup of the sour cream: mix well.
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Add eggs, one at a time, beating on low speed after each addition just until blended.
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Pour over crust.
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Bake 40 minutes or until center is almost set.
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Mix remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla until well blended; carefully spread over cheesecake.
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Bake an additional 10 minutes.
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Cool.
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Cover; refrigerate 3 hours or overnight.
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Lift cheesecake from the pan using foil handles.
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Cut into 16 pieces.
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Top with berries just before serving.
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Store leftover cheesecake in refrigerator.