new york philly cheesecake recipe
The Best new york philly cheesecake recipe
I’ve been making New York-style Philly cheesecake for years, and it’s always a hit with my family. The first time I tried it, I was hooked.
The combination of the creamy cheesecake, the crunch of the graham cracker crust, and the sweetness of the sugar is a match made in heaven. As a busy mom, I love that this recipe is easy to make and feeds a crowd.
My kids can’t get enough of it, and it’s perfect for potlucks, family gatherings, or just a quick dessert after dinner. Plus, it’s surprisingly easy to make and requires minimal ingredients.
I’ve experimented with different flavors and variations over the years, but this classic recipe remains my favorite. It’s a staple in our household, and I’m sure it’ll become one in yours too!
The best part? It’s actually quite good for you – the cream cheese is high in fat, but it’s also packed with protein and calcium.
And let’s be real, who needs an excuse to indulge in a little cheesecake?
New York Philly Cheesecake
A rich and creamy cheesecake with a graham cracker crust and a tangy cream cheese filling. Perfect for any occasion.
🥘Ingredients
For the Crust
For the Filling
For the Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How New York Philly Cheesecake Works
One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a snack or dessert, either on its own or paired with fresh fruit or whipped cream. When storing leftovers (which is unlikely!)
, keep them tightly wrapped in plastic wrap or aluminum foil at room temperature for up to three days or freeze for up to two months. To reheat your leftover cheesecake, simply slice into individual portions and bake at 350°F (175°C) for about 15 minutes until warmed through.
❓ Frequently Asked Questions About New York Philly Cheesecake
Q: What’s the difference between New York-style and Philly-style cheesecake?
New York-style cheesecake is known for its dense, creamy texture and caramelized top layer. Philly cheesecake is similar but has a more pronounced crust flavor from the graham crackers.
Q: Can I use a food processor to make the crust?
Yes, you can use a food processor to make the crust! Simply add the graham crackers, sugar, and melted butter to the processor and pulse until well combined.
Q: How do I ensure my cheesecake doesn’t crack?
Avoid overmixing the batter – this will cause it to puff up too much during baking – and make sure your oven is at room temperature before baking.
Q: Can I substitute sour cream for heavy cream?
No, you should not substitute sour cream for heavy cream. The acidity of sour cream will affect the texture of your cheesecake.
Q: Can I bake this cheesecake in a springform pan?
Yes! This is actually my preferred method – simply grease your springform pan with butter or non-stick spray before adding the batter.
