New York may be the Big Apple, but when it comes to the city’s iconic cheesecake, cherries rule the day. True to its heritage, the filling is super-dense and rich. Click here for more of our favorite cheesecake recipes
New York Style Cheesecake
- 6 graham crackers, finely crushed (about 1 cup)
- 3 Tbsp sugar
- 3 Tbsp butter (or margarine), melted
- 5 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 3 Tbsp flour
- 1 Tbsp vanilla
- 1 cup sour cream
- 4 eggs
- 1 (21-oz) can cherry pie filling
Heat oven to 325°F. Line a 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.
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.
Bake for 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.
To bake in a 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.
For the crust, you may substitute 20 Oreo cookies, finely crushed (about 2-1/4 cups) for the graham crackers and 3 Tbsp of sugar.
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