Salmon cooked in this way is one of my favorites! The salmon stays moist and soft while baking without giving your kitchen a fishy smell thanks to a bed of onions and jalapeo peppers and a thick layer of spiced salsa. Despite not having cheese, these nachos are just as luscious as authentic nachos because they are drizzled with a thick sour cream sauce.
| Additional Time: | 5 hrs 25 mins |
| Total Time: | 5 hrs 25 mins |
| Servings: | 16 |
Ingredients
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 tablespoons sugar
- 3 ounces butter or margarine, melted
- 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 4 eggs
- 1 (21 ounce) can cherry pie filling (Optional)
Instructions
- 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 an 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.
Reviews
Easy to make and a huge hit with the family! Not too sweet or dense. Will make this again!
I had to use an 8inch pan cause that’s all I had so it didn’t quite bake as fast as it should have because I over filled it lol. Tasted positively delicious though.
Prefiero usar 4 paquetes de queso Philadelphia, el topping es cranberries y licor de naranja.
Absolute hit!
This is the best cheesecake recipe. It is simple and so delicious. You definitely can’t go wrong with this recipe.
I get requests for this! It is very easy to make and tastes delicious. I bake it in a glass Pyrex 9×13 and it cuts perfectly.
I’ve made this several times and everyone loves it. I add the zest and juice from 1 lemon to the batter. To the crust I add a dash of cinnamon and two or three scrapes of nutmeg. Once the cake is well chilled I top it with a thin coating of lemon curd. I like the taste plus it hides any cracks. For serving I dress the plate with some fresh raspberry sauce (strained to remove seeds) This is my go-to recipe for the best cheese cake!
I added dark cherries along with a premium cherry topping… Turned out deliciously beautiful!
EXCELLENT!!
Made recipe as instructed. It was very good, but I would have preferred a little more creaminess. Perhaps I should have baked it only 50 minutes and let it stay in the oven with the oven off as another reviewer suggested..
cut the recipe in half – super easy to make! –
cut the recipe in half – super easy to make! –
I made this cheesecake for my son’s birthday and it turned out perfect! No cracks and it tasted delicious.
It sadly did not work at all it didn’t cook and it fell apart.
Delicious! A bit on the sweet side, I would cut down the sugar next time by about 1/4 cup. I also love crust, so I might increase the crust to cake ratio for next time. Overall this was a really tasty cake!
I used vanilla bean instead came out great!!!
Made exactly as written. Very good cheesecake. Topped with cherry pie filling and whipped cream. Is quite heavy so very good if that is what you like. If your looking for something with a lighter fluffier texture this is not it.
Full disclosure, this is the first New York style cheesecake I’ve ever made so consider me a work in progress. I’d have to say it turned out pretty good, not great. It cracked when cooling, no biggie. I assume I mixed too much but I really tried not to mix any more than necessary to blend the ingredients. The outer portion of the cheesecake turned out a tad bit dry (dark springform pan per directions). I’ll try 10 minutes less cook time next time around. The biggest thing is the taste seemed a little off, maybe a little earthy tasting, especially the outer drier portion. I used name brand ingredients, no light stuff and I was a little disappointed in the flavor. Perhaps it’s influenced by what you’re accustomed to eating. I love Trader Joe’s New York Style cheesecake and was hoping this would taste similar. Next time, I’ll add a little more vanilla, bake a little bit shorter time, and maybe try medium sized eggs rather than the extra large sized eggs I used this time around.
I love to make these for Holidays as well as baby showers! This is an excellent recipe and I go to it every time. Want a little change? Try adding Oreo crumbs, chocolate syrups swirled, etc. The sky is the limit on this one!
I have been making this for years. Close to 8 years now, it’s always such a hit. My family thinks I’m so talented. Little do they know this is not a hard thing to make at all. Try it out!!! You will be glad you did. There is so much you can do with a basic cheesecake recipe, this is such a great staple to bring to potlucks or as a dessert to a dinner you’ve been invited to. It is a bit time consuming, mostly because I have found it needs to sit and cool for about an hour before removing the spring form pan. Then I wrap in plastic wrap and put in the fridge overnight. Well worth the effort!!
THE BEST!