Thursday, April 28, 2016

New York Cheesecake

 New York Cheesecake

prep:
15 min


total:
5 hr 25 min


what you need
6  Honey Grahams, finely crushed (about 1 cup)
3Tbsp. sugar
3Tbsp. butter or margarine, melted
5pkg. (8 oz. each) Cream Cheese, softened
1cup sugar
3Tbsp. flour
1Tbsp. vanilla
1cup  Sour Cream
4 eggs

HEAT oven to 325°F.

step 1
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

step 2
MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

step 3
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling. kraft kitchens tips


HOW TO BAKE IN SPRINGFORM PAN
Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.


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