Baked Vanilla Cheesecake with Philadelphia
A New York style baked strawberry swirl cheesecake made with Philadelphia cream cheese.
Ingredients
| 1 cup | 240 ml | HONEY MAID Graham Cracker Crumbs |
| 3 tbsp | 45 ml | sugar |
| 3 tbsp | 45 ml | butter |
| 5 package | Philadelphia Cream Cheese | |
| 1 cup | 240 ml | sugar |
| 3 tbsp | 45 ml | flour |
| 1 tbsp | 15 ml | vanilla |
| 1 cup | 240 ml | BREAKSTONE'S or KNUDSEN Sour Cream |
| 4 | eggs | |
| 1/3 cup | 80 ml | seedless strawberry jam |
Instructions
- Heat oven to 325 degrees F.
- Line 13- by 9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar, and butter; press onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, 1 cup sugar, flour, and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
- Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Note: The baked cheesecake cools in several stages — first in the open oven, then at room temperature, and finally in the refrigerator.