Philadelphia New York Cheesecake Bars Recipes

PHILADELPHIA® NEW YORK CHEESECAKE

Steps:

• 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 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.

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 NEW YORK CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum 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 blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended; pour over crust.
• 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.

PHILADELPHIA 3-STEP CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine graham crumbs and butter; press onto bottom of 8- or 9-inch square pan. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool.
• Refrigerate 3 hours.

PHILADELPHIA NEW YORK CHEESECAKE SQUARES

Steps:

• Preheat oven to 325°F Line 31x9-inch baking sheet with foil, wiht ends extending over sides of pan.
• Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
• Beat cream cheese, sugar, flour and vanilla in large bowl, with elecric 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 40-45 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove cheesecake from pan using foil handles. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
• JAZZ IT UP: Omit cherry pie filling. Prepare and refrigerate cheesecake as directed. Top with 2 cups mixed berries. Brush with 2 tablespoons strawberry jelly, melted.

PHILADELPHIA NEW YORK CHEESECAKE

Steps:

• Heat oven to 325 degrees. Lline 13 x 9-inch pan with foil extending over the sides. Mix crumbs, 3 tablespoons of the sugar and butter; press onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, remaining sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
• Bake 40 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours. Use foil to lift cheesecake from pan.
• Top with pie filling and serve.

PHILADELPHIA NEW YORK-STYLE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
• Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.

PHILADELPHIA NEW YORK CHEESECAKE

Steps:

• HEAT oven to 325°F
• LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minute
• 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 40 minute 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.
• Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
• 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 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
• Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 tablespoons sugar.
• Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1.5g trans fat, 165mg cholesterol, 340mg sodium, 34g carbohydrate, less than 1g dietary fiber, 27g sugars, 7g protein, 25%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 4%DV iron.

PHILADELPHIA NEW YORK CHEESECAKE BARS

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum 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 blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended; pour over crust.
• 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.