Baked Philly Cheesecake Recipes

PHILADELPHIA NEW YORK CHEESECAKE III

Steps:

• Heat 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 and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed 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.
• Bake 1 hour 10 minutes or until centre 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. Store leftover cheesecake in refrigerator.

PHILADELPHIA CLASSIC CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

PHILADELPHIA 3-STEP CHEESECAKE

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

BAKED PHILLY CHEESECAKE

Steps:

• 1. Put the cream cheese into a large mixing bowl & set out for about an hour. (You don't really need a bowl this large, but the deeper, the better since the filling likes to fly around the kitchen when you mix it up.) When the time is up, preheat the oven to 350 degrees F.
• 2. In a different microwave-proof medium-sized bowl, melt the butter for about 30 seconds. Add the graham cracker crumbs & sugar.
• 3. Stir them together with a fork & put into a pie dish, savings a few bits of crumbs for decorating at Step #7. Using your fingers (or a spoon, if you want), press the crumbs up the side of the pie dish. Then flatten the bottom of the crust. Set aside.
• 4. Going back to the bowl with the softened cream cheese, the recipe says to beat together the cream cheese, sugar, and vanilla, THEN add the eggs and beat again. (As you can see from the photo, I have a hard time following directions.)
• 5. This is what it looks like when you do it as directed. =^..^=
• 6. Whichever way you did it, beat the filling ingredients with a mixer until well-blended.
• 7. Spoon into the prepared pie crust. If you remembered to hold back a few crumbs, sprinkle them on the top. (If you forgot, it's OK. The cheese cake will still be delicious. Promise!)
• 8. Bake at 350 degrees F. for around 30-40 minutes, or until the center is almost set. Cool, then refrigerate for at least 3 hours.
• 9. Top with fruit and/or whipped cream, if desired.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.