Philadelphia’s NY Cheesecake pie with Sour Cream Topping

Mom loved the cheesecake recipe off the package of Philadelphia® Cream Cheese.  Of course it was always topped with sour cream.  The crust, well most of the time this was baked in a glass pie dish with out one,

On those occasions where a crust was desired, usually prepared crust was picked up at the grocery store.  With five of us kids, you have to cut corners somewhere and truthfully we all loved the crust-less one.

If you desire a graham cracker crust, check out my recipe here.

If you have any left over batter that does not fit into the pie pan, pour it into a small ramekin for a cooks treat.

Philadelphia's NY Cheesecake pie with Sour Cream Topping
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Votes: 1
Rating: 5
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If you are not using a crust, bake this in a glass pie dish (smooth insides) to allow to allow for easy removal of the slices.
Servings Prep Time
1 pie 10 minutes
Cook Time
40 minutes
Servings Prep Time
1 pie 10 minutes
Cook Time
40 minutes
Philadelphia's NY Cheesecake pie with Sour Cream Topping
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
If you are not using a crust, bake this in a glass pie dish (smooth insides) to allow to allow for easy removal of the slices.
Servings Prep Time
1 pie 10 minutes
Cook Time
40 minutes
Servings Prep Time
1 pie 10 minutes
Cook Time
40 minutes
Ingredients
Cheesecake Layer
Sour Cream Topping
Servings: pie
Units:
Instructions
Cheesecake Layer
  1. Preheat the oven to 325ºF/163ºC. All ingredients should be at room temperature.
  2. In a mixing bowl, add the cream cheese and the granulated sugar. Beat together until the sugar has incorporated.
  3. Add the eggs on at a time. Beat to incorporate scraping the bowl down in between additions.
  4. Add the vanilla extract and mix until just incorporated.
  5. Pour into a 9-inch pie dish (smooth interior). Place on a baking sheet and place in a preheated 325ºF/163ºC over, Bake for 30 minutes.
Sour Creram Topping
  1. Meanwhile prepare the sour cream topping by, mixing the ingredients together until smooth. Set aside until needed.
  2. When the 30 minutes is up for the cheesecake, remove it from the oven and spread the sour cream mixture on top. Place back in the oven and back for an additional 10 to 15 minutes or until the center is almost set (giggly like gelatin),
  3. Remove from the oven to a cool rack. Refrigerate when cool. Chill at least3 hours before serving.
Recipe Notes

If you desire to use a homemade graham cracker crust, follow the above instructions except pour the batter into the prepared crust.  All other time remain about the same.

 

Use of artificial sweeteners - I have made this recipe using Splenda® in place of the sugar with success.  The graham cracker crust if used works best with sugar.

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