philadelphia cream cheese new york cheesecake recipe

Written BySheba G Updated On
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The Best philadelphia cream cheese new york cheesecake recipe

I’ve always been a fan of New York-style cheesecake, and the addition of Philadelphia cream cheese takes it to a whole new level. This recipe is a staple in my household, and my family loves it just as much as I do.

It’s perfect for any occasion, whether it’s a holiday gathering or a simple Tuesday night dinner. The best part about this recipe is that it’s incredibly easy to make, and the result is a deliciously rich and creamy cheesecake that’s sure to please even the pickiest of eaters.

As an added bonus, this recipe is relatively healthy compared to other cheesecakes out there, thanks to the use of cream cheese instead of heavy cream or sugar. I love serving this cheesecake at family gatherings because it’s always a crowd-pleaser, and I know that everyone will be talking about it for weeks to come.

One of the things I appreciate most about this recipe is how versatile it is – you can serve it with a variety of toppings, from fresh fruit to caramel sauce, and it’s always a hit. My kids are particularly fond of this recipe because they love helping me in the kitchen, and they’re always eager to taste-test our creations as we go along.

As for me, I love how this recipe makes me feel like a pro in the kitchen – even on busy days when I’m short on time, I know that I can whip up a delicious cheesecake that’ll impress even the most discerning palate. This recipe has been passed down through generations in my family, and I’m so grateful to have it as part of our culinary heritage.

Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your household just as it has in mine.

Philadelphia Cream Cheese New York Cheesecake

4.6 from 548 votes

This classic New York cheesecake recipe uses Philadelphia cream cheese to create a rich, smooth, and creamy dessert. It is baked to perfection and topped with a sour cream glaze.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/3 cup granulated sugar

For the Filling

4 (8 oz) packages Philadelphia cream cheese, softened
1 1/4 cups granulated sugar
3/4 cup sour cream, room temperature
3/4 cup heavy cream, room temperature
4 large eggs, room temperature
1 tbsp vanilla extract
1/4 tsp salt

For the Sour Cream Glaze

1 cup sour cream, room temperature
2 tbsp granulated sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 325°F.
2Grease the bottom and sides of a 9-inch springform pan.
3In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
4Mix well until the crumbs are evenly moistened.
5Press the mixture into the bottom of the prepared pan, creating an even layer.
6Bake for 7 minutes, then set aside to cool.
7In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
8Gradually add the sugar, beating until well combined.
9Add the sour cream and heavy cream, beating until just combined.
10Add the eggs one at a time, mixing well after each addition.
11Stir in the vanilla extract and salt.
12Pour the filling over the cooled crust, smoothing the top with a spatula.
13Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
14Place the springform pan in a larger baking dish or roasting pan.
15Fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan.
16Bake for 1 hour and 15 minutes, or until the edges are set and the center still jiggles slightly.
17Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for an additional 1 hour.
18Remove the cheesecake from the oven and let it cool completely on a wire rack.
19Once cooled, cover and refrigerate for at least 4 hours or overnight.
20To make the sour cream glaze, in a small bowl, combine the sour cream, sugar, and vanilla extract.
21Mix well until smooth.
22Spread the glaze evenly over the top of the chilled cheesecake.
23Slice and serve.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 35g💛Saturated Fat: 20g❤️Cholesterol: 155mg🧂Sodium: 450mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 8g

📝Notes

Tips: For a smoother texture, ensure all ingredients are at room temperature before mixing. Avoid overmixing the batter after adding the eggs. Use a water bath to prevent cracks in the cheesecake.

Watch Video Of How Philadelphia Cream Cheese New York Cheesecake Works

This Philadelphia cream cheese New York cheesecake recipe is truly one of my favorites – not only does it taste amazing, but it’s also incredibly easy to make and adaptable for any occasion.

Whether you’re hosting a holiday dinner or just want something special for dessert tonight, this cheesecake is sure to impress even the most discerning palate.

And don’t worry about leftovers – this cheesecake freezes beautifully for up to three months if stored properly in an airtight container.

❓ Frequently Asked Questions About Philadelphia Cream Cheese New York Cheesecake

Q: What is the difference between Philadelphia cream cheese and regular cream cheese?

A: Philadelphia cream cheese has a higher fat content than regular cream cheese, which gives it a richer and more buttery flavor. This makes all the difference in the world when it comes to making a New York-style cheesecake.

Q: Can I use low-fat cream cheese instead of Philadelphia?

A: While you can use low-fat cream cheese as a substitute, keep in mind that it will affect the texture and flavor of your cheesecake. If you’re looking for a lower-calorie option, consider using reduced-fat cream cheese or making your own cream cheese at home using heavy cream and buttermilk.

Q: Do I need to use an electric mixer to make this cheesecake?

A: While an electric mixer can definitely help with mixing the batter, you can also do it by hand if you don’t have one on hand. Just be sure to beat those eggs well before adding them to the mix!

Q: Can I make this cheesecake ahead of time?

A: Yes, you can make this cheesecake up to 24 hours in advance – just be sure to wrap it tightly in plastic wrap or aluminum foil before refrigerating until ready to serve.

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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