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Philly Classic New York Cheesecake

By nabylb

A classic New York cheesecake made with Philadelphia Cream Cheese, known for its rich and creamy texture. This recipe requires 15 minutes of active preparation plus 4 hours or overnight refrigeration.

Prep: 15 minutes · Serves 16

Ingredients

• 1 cup Honey Maid Graham Cracker Crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 5 pkg (8 oz each) Philadelphia Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. all-purpose flour
• 1 Tbsp. vanilla extract
• 1 cup Breakstone's or Knudsen Sour Cream
• 4 large eggs
• optional candied orange and lemon peel

Method

1. Mix graham cracker crumbs, 3 Tbsp. sugar, and melted butter (or margarine). Press the mixture firmly onto the bottom of a 9-inch springform pan.
2. Bake the crust at 325°F (160°C) for 10 minutes.
3. In a large bowl, beat the softened cream cheese, 1 cup sugar, flour, and vanilla extract with an electric mixer until well blended and smooth.
4. Add the eggs, one at a time, mixing on low speed after each addition until just blended.
5. Pour the cream cheese mixture over the baked crust in the springform pan.
6. Bake at 325°F (160°C) for 1 hour and 5 minutes, or until the center is almost set.
7. Loosen the cake from the rim of the pan while it is still warm; cool completely before completely removing the springform rim.
8. Refrigerate the cheesecake for 4 hours or overnight to set properly.
9. Garnish with candied orange and lemon peel, if desired, before serving.

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