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HONEY MAID New York Cheesecake Squares

Prep time

15 min

Total time

6 hr 0 min

Servings

Makes 24 servings
1 square (99 g) each.

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    Ingredients
    • 1-1/4 cups Honey Maid Crumbs
    • 1/4 cup butter, melted
    • 4 pkg. (250 g each) brick cream cheese, softened
    • 1 cup sugar
    • 3 Tbsp. flour
    • 1 Tbsp. vanilla
    • 1 cup sour cream
    • 4 eggs
    • 1 can (540 mL) cherry pie filling
Preparation
  • Heat  oven to 325°F.
  • Line  13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of prepared pan.
  • Beat  cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake  40 to 45 min. or until centre is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan; top with pie filling.

Recipe Tips

How to Bake Cheesecake in 9-inch Square Pan or 9-inch Springform PanPrepare batter as directed, using 3 eggs, reducing cream cheese to 3 pkg. (250 g each) and reducing sugar and sour cream to 3/4 cup each. (Keep measures of all remaining ingredients the same.) Pour over prepared crust in foil-lined 9-inch square pan. Or, pour over crust in 9-inch springform pan. Bake and refrigerate as directed.

Special ExtraOmit cherry pie filling. Prepare and refrigerate cheesecake as directed. Top with 2 cups mixed berries. Melt 2 Tbsp. strawberry jelly; brush over berries.

Better For YouSave 50 calories and 5g of total fat, including 3g of saturated fat, per serving by preparing with non-hydrogenated margarine, brick light cream cheese, light sour cream and light cherry pie filling.

104544

Nutrition Information

Nutrition per serving

  • Calories

    260

  • Fat

    17g

  • Saturated

    10g

  • Cholesterol

    90mg

  • Sodium

    250mg

  • Carbohydrate

    22g

  • Fibre

    1g

  • Sugars

    16g

  • Protein

    5g

  • Vitamin A

    15%DV

  • Vitamin C

    2%DV

  • Calcium

    6%DV

  • Iron

    2%DV

This recipe features:

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