PHILADELPHIA New York Cheesecake Bars

PHILADELPHIA New York Cheesecake Bars

Enjoy the luscious, super-dense texture of these New York Cheesecake Bars. PHILADELPHIA New York Cheesecake Bars are rich and topped with cherries.

16

servings

15 MINS

PREP

5 HRS 25 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 6 graham crackers, finely crushed (about 1 cup)

  • 3 Tbsp. sugar

  • 3 Tbsp. butter or margarine, melted

  • 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1 cup sugar

  • 3 Tbsp. flour

  • 1 Tbsp. vanilla

  • 1 cup sour cream

  • 4 eggs

  • 1 can (21 oz.) cherry pie filling

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Size Wise
Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
Tip 2
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 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Tip 3
Variation
Prepare as directed, omitting the 3 Tbsp. sugar used to prepare the crust and substituting 20 finely crushed vanilla creme-filled chocolate sandwich cookies for the graham crumbs.

Directions

  1. Heat oven to 325°F.
  2. 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.
  3. 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.
  4. 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.
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