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New York-Style Sour Cream-Topped Cheesecake

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.

Prep time

15 min

Total time

4 hr 35 min

Servings

Makes 16 servings.

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    Ingredients
    • 1 cups HONEY MAID Graham Cracker Crumbs
    • 1/4 cup butter, melted
    • 1-1/4 cups sugar, divided
    • 4 pkg. (8 oz. each) brick cream cheese, softened
    • 2 tsp. vanilla, divided
    • 1 container (16 oz.) sour cream, divided
    • 4 eggs
    • 2 cups fresh strawberries, sliced
Preparation
  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
  • Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well 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 remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries.

Recipe Tips

Better For YouGreat news! You'll save 70 calories and 8 g of fat, including 6 g of saturated fat, per serving by preparing with margarine, Neufchatel cheese and reduced-fat sour cream.

SubstituteSubstitute 1-1/2 cups finely crushed OREO Cookies for the graham cracker crumbs.

104996

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