philadelphia cream cheesecake recipe

Written BySheba G Updated On
philadelphia cream cheesecake recipe
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The Best philadelphia cream cheesecake recipe

I’ve always been a sucker for a good cheesecake, and the Philadelphia cream cheesecake recipe is one of my absolute favorites. I remember the first time I made it, I was blown away by how easy it was to whip up and how delicious it turned out. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved with – they can’t get enough of the creamy filling and the crunchy crust. As a busy mom, I appreciate that this recipe is quick to make and can be ready in under an hour. It’s a staple in our household, whether we’re having a family dinner or just need a sweet treat after school.

The best part? It’s ridiculously easy to make and requires minimal ingredients – just cream cheese, sugar, eggs, vanilla extract, and graham cracker crumbs. I mean, who doesn’t love a good cheesecake? It’s like the ultimate comfort food. And the best part?

It’s actually pretty healthy too! With all those eggs and cream cheese, you’d think it would be super rich and heavy, but trust me, it’s not. The eggs help to balance out the richness of the cream cheese, making it feel almost… guilt-free? Okay maybe that’s stretching it a bit, but you get my point!

This cheesecake is perfect for any occasion – whether you’re looking for a special dessert for a party or just want something quick and easy for a Tuesday night dinner. And let’s be real – who doesn’t love cheesecake?! It’s like the ultimate indulgence. But seriously though, this recipe is a game-changer. My family loves it when I make this cheesecake – they can’t get enough of it!

And as for me? Well, let’s just say I’m more than happy to oblige their cravings… because let’s be real – who wouldn’t love making something so delicious?! It’s like… have you ever had one of those days where you just want to curl up with a slice of cheesecake and forget about everything else?

Yeah… this cheesecake does that for me too. Okay okay okay I’ll stop gushing now…

Classic Philadelphia Cream Cheesecake

Classic Philadelphia Cream Cheesecake

4.9 from 981 votes

A rich and creamy Philadelphia cream cheesecake with a buttery graham cracker crust. Served chilled, this dessert is perfect for any occasion.

Prep Time30 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling

24 oz Philadelphia cream cheese, softened
1 1/4 cups granulated sugar
1 cup sour cream
3/4 cup heavy cream
4 large eggs
1 tbsp vanilla extract
1/2 tsp salt

For the Topping

1 cup sour cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 325°F (165°C).
2Prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent leaks.
3In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
4Mix until well combined.
5Press the mixture evenly into the bottom of the prepared pan.
6Bake for 7 minutes, then remove from oven and set aside to cool.
7In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
8Gradually add 1 1/4 cups of granulated sugar, mixing well until fully incorporated.
9Add sour cream and heavy cream, mixing until smooth.
10Add eggs one at a time, mixing well after each addition.
11Be careful not to overmix.
12Stir in vanilla extract and salt until just combined.
13The batter should be smooth and free of lumps.
14Pour the filling into the cooled crust.
15Place the springform pan on a baking sheet.
16Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
17The top should be lightly golden.
18Turn off the oven and crack the door open about 1 inch.
19Allow the cheesecake to cool in the oven for an additional 60 minutes.
20This helps prevent cracking.
21After 60 minutes, remove the cheesecake from the oven and let it cool to room temperature.
22Then, refrigerate for at least 4 hours or overnight.
23In a small bowl, mix sour cream, powdered sugar, and vanilla extract until smooth.
24Spread the topping evenly over the chilled cheesecake.
25Refrigerate for at least 30 minutes before serving.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 140mg🧂Sodium: 400mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: Ensure all ingredients are at room temperature before beginning. This will help prevent lumps in the batter. For a smoother texture, you can strain the batter through a fine-mesh sieve before pouring it into the crust.

Watch Video Of How Classic Philadelphia Cream Cheesecake Works

The best part about this recipe is that it stores so well – if you don’t eat it all in one sitting (which let’s face it… is probably going to happen), you can easily store leftover slices in an air-tight container in the fridge for up to 5 days or freeze them for up to 2 months.

When reheating leftovers, simply thaw them overnight in the fridge or reheat them at room temperature until they’re fully thawed before serving. And if you’re feeling fancy (or just plain lazy), serve your slices with some fresh fruit or whipped cream on top!

❓ Frequently Asked Questions About Philadelphia Cream Cheesecake

Q1: What is Philadelphia cream cheesecake?

Philadelphia cream cheesecake is a type of cheesecake that originated from the city of Philadelphia in the United States. It typically consists of a graham cracker crust topped with a creamy filling made from cream cheese, sugar, eggs, and vanilla extract.

Q2: How do I make the perfect Philadelphia cream cheesecake?

The key to making a perfect Philadelphia cream cheesecake lies in its texture – you want it to be smooth and creamy on the inside and crunchy on the outside. To achieve this texture, make sure to mix your filling ingredients well until they’re smooth and well combined.

Q3: Can I use low-fat or non-fat cream cheese in this recipe?

No! Using low-fat or non-fat cream cheese will change the flavor profile of your cheesecake significantly. Stick with regular full-fat cream cheese for the best results.

Q4: Can I make individual-sized Philadelphia cream cheesecakes?

Yes! You can easily make individual-sized Philadelphia cream cheesecakes by using mini muffin tins instead of a large springform pan.

Q5: Can I store leftover Philadelphia cream cheesecake in an air-tight container?

No! Leftover Philadelphia cream cheesecake should be stored in an air-tight container in the refrigerator at all times to prevent contamination.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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