Sour Cream Philly Cheesecake Recipes

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PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE



PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake image

Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.

Provided by My Food and Family

Categories     Fruit Recipes

Time 5h5m

Yield 16 servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 cups sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups fresh blackberries

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
  • Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
  • Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

SOUR CREAM CHEESECAKE



Sour Cream Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 Servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 cup sugar, divided
2 eggs, beaten
16 ounces cream cheese, softened
1 dash salt
1-1/2 teaspoons vanilla, divided
1 cup Daisy Brand Sour Cream

Steps:

  • 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
  • 2.Press into the bottom of a 9-inch spring-form pan.
  • 3.Refrigerate the crust while making the filling.
  • 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
  • 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
  • 6.Bake at 350°F for 25 minutes.
  • 7.Cool 30 minutes before adding the sour cream topping.
  • 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
  • 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.

PHILADELPHIA® CLASSIC CHEESECAKE



PHILADELPHIA® Classic Cheesecake image

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h45m

Yield 16

Number Of Ingredients 7

1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

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.

BASIC PHILLY CHEESECAKE



Basic Philly Cheesecake image

Make and share this Basic Philly Cheesecake recipe from Food.com.

Provided by Lennie

Categories     Cheesecake

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
3 (8 ounce) packages Philadelphia Cream Cheese, softened
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla
pie filling (optional) or sundae sauce, to top cheesecake (optional)

Steps:

  • Preheat oven to 325F degrees.
  • Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
  • To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
  • Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
  • Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
  • Loosen cake from rim of pan; cool before removing rim of pan.
  • Chill; top individual slices with desired topping, if any, just before serving.

EASY SOUR CREAM CHEESECAKE



Easy Sour Cream Cheesecake image

This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.

Provided by SBDEVENEY

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
  • Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g

PHILADELPHIA CLASSIC CHEESECAKE



Philadelphia Classic Cheesecake image

The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

Provided by The Kraft Heinz Company

Categories     Dessert     Cake     Cheesecake     Bake

Yield Makes 16 servings

Number Of Ingredients 6

1 1/2 cups graham cracker crumbs
3 tablespoons plus 1 cup sugar, divided
1/3 cup butter, melted
4 packages (8 oz. each) Philadelphia Cream Cheese, softened
1 teaspoon vanilla
4 eggs

Steps:

  • Heat oven to 325°F.
  • Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup of the remaining 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 until center is almost set, about 55 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Recipe is courtesy of The Kraft Heinz Company.

SOUR CREAM & PHILLY CHEESECAKE



Sour Cream & Philly Cheesecake image

Make and share this Sour Cream & Philly Cheesecake recipe from Food.com.

Provided by Brentster

Categories     Cheesecake

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
5 eggs, seperated
1 teaspoon vanilla (or a dash more)
1 tablespoon flour
1 teaspoon lemon juice
1 pint sour cream

Steps:

  • Mix crust ingredients thourghly and put on bottom and sides of a 10" spring form pan.
  • Mix together the cream cheese& sugar until very light and fluffy Then add the egg*YOLKS* Vanilla, lemon juice, and flour.
  • Then beat in the sour creme.
  • Beat the egg WHITES until stiff and fold them into mixture above.
  • BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed.
  • third hour- open door of oven and let the cake rest.
  • After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.

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