Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
I made the following recipe from the Philadelphia Cream Cheese package for the first time and it is absolutely sensational. So much so that my son, who owns a coffee shop, has asked me to make them so he can sell them to his customers. My brand new daughter-in-law to be (they just became engaged) is a caterer and she adds pumpkin filling to her cheesecake. I dont know how she makes it yet but when I do Ill post it. Mix crumbs, 3 Tbs sugar and butter, press onto bottom of 9-in springform pan. Bake at 350 degrees F for 10 minutes. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream. Pour over crust. Bake at 350 degrees F for 1 hour 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 pie filling. Makes 14 servings. Helpful Hint: For more even cooking, place pan of boiling water onto rack below cheesecake during baking. This will also help prevent cracking. Posted to JEWISH-FOOD digest by SWTSTUF742@aol.com on Feb 10, 1999, converted by MM_Buster v2.0l.
