Philadelphia&Reg; New York Cheesecake
Heat the oil in a large frying pan and add the chicken.
Recipe Summary Philadelphia&Reg; New York Cheesecake
This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.Ingredients | Philadelphia Chicken Pasta1 cup HONEY MAID Graham Cracker Crumbs3 tablespoons sugar3 ounces butter or margarine, melted5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened1 cup sugar3 tablespoons flour1 tablespoon vanilla1 cup BREAKSTONE'S or KNUDSEN Sour Cream4 eggs1 (21 ounce) can cherry pie filling (Optional)DirectionsPreheat 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 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.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 of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.New York Lemon Cheesecake: Prepare as directed, omitting cherry pie filling and adding 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust.How to Bake in Springform Pan: Preheat oven to 325 degrees F if using 9-inch springform pan (or 300 degrees F if using a dark nonstick 9-inch springform pan). Prepare as directed. 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 of pan.Info | Philadelphia Chicken Pastaadditional: 5 hrs 25 mins total: 5 hrs 25 mins Servings: 16 Yield: 16 servings
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