HONEY MAID New York Cheesecake Squares

HONEY MAID New York Cheesecake Squares

Prep time15 min
Total time6hr 0min
ServingsMakes 20 servings, 1 square (120 g) each.
  • 1¼ cups Honey Maid Crumbs
  • ¼ 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
  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine crumbs and butter; press onto bottom of prepared pan.
  • Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 40 to 45 min. or until centre of cheesecake is almost set. Cool.
  • Refrigerate cheesecake 4 hours. Use foil handles to remove cheesecake from pan; top with pie filling.
Recipe Tips
  • How to Bake the Cheesecake in a 9-inch Square Pan or 9-inch Springform Pan
    Prepare batter as directed, using 3 eggs, reducing cream cheese to 3 pkg. (250 g each), and reducing both the sugar and sour cream to 3/4 cup each. (Keep measures of all remaining ingredients the same.) Pour batter over prepared crust in foil-lined 9-inch square pan. Or, pour batter over crust in 9-inch springform pan. Bake and refrigerate as directed.
  • Special Extra
    Omit the cherry pie filling. Prepare and refrigerate cheesecake as directed. Top with 2 cups mixed berries. Melt 2 Tbsp. strawberry jelly; brush over berries.
  • Size-Wise
    Enjoy your favourite foods while keeping portion size in mind.
  • Substitute
    Prepare with brick light cream cheese, light sour cream and light cherry pie filling.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 21g 
   Saturated 12g 
Cholesterol 100mg 
Sodium 300mg 
Carbohydrate 28g 
   Dietary fiber 1g 
   Sugars 19g 
Protein 6g 
Calcium6 %DV
Iron2 %DV
Potassium3 %DV
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