recipe for philadelphia cheesecake
The Best recipe for philadelphia cheesecake
What I love most about this recipe is how versatile it is. I’ve made it for birthdays, potlucks, and even just a Tuesday night when we needed something to look forward to. The graham cracker crust is simple but adds that perfect crunch, and the filling is smooth enough to eat on its own or dress up with fresh berries or a drizzle of chocolate. Plus, it’s one of those recipes that actually gets better after a day in the fridge, so you can make it ahead of time and not stress about last-minute prep. And while cheesecake isn’t exactly health food, the protein from the cream cheese and eggs makes it a little more satisfying than a slice of cake, so I don’t feel as guilty letting the kids have seconds. It’s the kind of dessert that makes everyone happy, and that’s really all I ask for in a recipe.
Classic Philadelphia Cheesecake
A creamy and rich cheesecake made with Philadelphia cream cheese, featuring a buttery graham cracker crust. This dessert is perfect for any occasion and is sure to impress with its smooth texture and delightful flavor.
🥘Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
- ¼ tsp salt
- 4 (8 oz) packages Philadelphia cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs, room temperature
- 2 tbsp all-purpose flour
- 1 cup sour cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath. -
2
In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and salt until combined. Press the mixture evenly into the bottom and about 1 inch up the sides of the springform pan. Use a glass to compact the crust firmly. Bake for 10 minutes, then set aside to cool. -
3
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed. -
4
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until fully combined. Add the eggs one at a time, mixing just until each egg is incorporated. Be careful not to overmix. Gently fold in the flour until just combined. -
5
Pour the filling over the cooled crust. Smooth the top with a spatula. Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. -
6
Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking. -
7
Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the pan to loosen the cheesecake, then let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight. -
8
For the optional topping, mix sour cream, sugar, and vanilla extract in a small bowl. Spread the mixture evenly over the chilled cheesecake. Return to the refrigerator for another 30 minutes before serving. -
9
Slice and serve the cheesecake chilled. Store any leftovers in the refrigerator for up to 5 days.
🔧Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Oven
- Cooling rack
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Philadelphia Cheesecake Works
❓ Frequently Asked Questions About Philadelphia Cheesecake
1. What is the best type of cream cheese to use for Philadelphia cheesecake?
The best cream cheese for Philadelphia cheesecake is full-fat, brick-style cream cheese, preferably the Philadelphia brand itself. Avoid low-fat or whipped varieties, as they contain more air and moisture, which can affect the texture and stability of your cheesecake. Always ensure the cream cheese is at room temperature before mixing for a smooth, lump-free batter.
2. Why did my cheesecake crack, and how can I prevent it?
Cheesecakes crack due to overmixing, rapid temperature changes, or overbaking. To prevent cracks:
– Mix the batter just until smooth—overmixing incorporates too much air.
– Bake in a water bath (place the springform pan in a larger pan filled with hot water) to ensure even heating.
– Avoid opening the oven door while baking.
– Let the cheesecake cool gradually in the oven with the door slightly ajar for about an hour before transferring to the fridge.
3. Can I make Philadelphia cheesecake without a springform pan?
Yes, but it’s trickier. You can use a regular cake pan lined with parchment paper for easy removal, but a springform pan is ideal because it allows you to release the sides without damaging the cheesecake. If using a regular pan, line the bottom and sides with parchment paper, leaving an overhang to lift the cheesecake out after chilling.
4. How long should I bake a Philadelphia cheesecake, and how do I know it’s done?
Baking time varies by recipe and oven, but most standard 9-inch cheesecakes bake for 50–60 minutes at 325°F (160°C). The edges should be set, and the center should still have a slight jiggle (about 2–3 inches). Overbaking leads to a dry, cracked cheesecake. An internal temperature of 150–155°F (65–68°C) is ideal. Let it cool completely before refrigerating for at least 4 hours (preferably overnight) to set properly.
5. Can I freeze Philadelphia cheesecake, and how do I store it?
Yes, Philadelphia cheesecake freezes well! To store:
– Short-term (up to 5 days): Cover tightly with plastic wrap or store in an airtight container in the fridge.
– Long-term (up to 3 months): Wrap individual slices or the whole cheesecake in plastic wrap, then foil, and place in a freezer bag. Thaw overnight in the fridge before serving. Avoid freezing cheesecakes with delicate toppings (like fresh fruit) as they may become soggy.
