PHILADELPHIA® Classic New York Cheesecake Recipe

PHILADELPHIA® Classic New York Cheesecake Recipe

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 1 navel orange, peeled, sectioned
  • 1 kiwi, sliced
  • 2 tablespoons apricot jam, melted
  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons sugar and the butter; press onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, 1 cup sugar, the flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight. Arrange fruit on cheesecake just before serving; brush with jam. Store leftovers in refrigerator.
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