For the best taste use Philadelphia Cream Cheese. The cheaper house brands DO NOT have the texture needed for a quality cheese cake. Enjoy!


  • 1 cup graham cracker crumbs
  • 3 tbsp sugar
  • 3 tbsp butter or margarine (melted)
  • 5 pkgs (8oz size) Philadelphia Brand Cream Cheese, softened
  • 1 cup sugar
  • 3 tbsp flour
  • 1 tbsp vanilla
  • 3 eggs (med to lrg)
  • 1 cup Breakstones sour cream


MIX crumbs & 3 tbsp, sugar and butter; press onto the bottom fo a 9"springform pan, bake at 350 for 10 min. MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium until well blended. Add 1 egg at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust, slowley. Bake 1 hr and 5 min to 1 hr & 10 min or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry or bluberry pie filling if desired.

Makes 12 servings. Prep time: 15 min. Baking time: 1hr and 10 min.

Print this recipe

Submitted 6/13/05.
Source: Philadelphia Cream Cheese
Submitted By: Ray
New York Cheesecake