HONEY MAID New York Cheesecake Squares

Prep time15 min

Total time6hr 0min

ServingsMakes 20 servings, 1 square (120 g) each.

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.

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.

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Nutrition Information Nutrition Per Serving
Calories	320
	% Daily Value*
Fat 21g
Saturated 12g
Carbohydrate 28g
Fibre 1g
Sugars 19g
Protein 6g
Fibre 1g
Sugars 19g
Protein 6g
Cholesterol	100 mg
Sodium	300 mg
Potassium	3 %DV
Calcium	6 %DV
Iron	2 %DV