Philadelphia Cream Cheese Cheesecake Recipe – Classic, Creamy & Easy!

Introduction

Cheesecake is more than just dessert—it’s a slice of comfort, indulgence, and nostalgia all wrapped into one. And if there’s one brand that has perfected the creamy, luscious texture we all love, it’s Philadelphia Cream Cheese. Growing up, I remember watching my mother mix the rich cream cheese filling, carefully pouring it over the graham cracker crust, and patiently waiting as the heavenly aroma filled our home. The first bite? Pure bliss! This Philadelphia Cream Cheese Cheesecake Recipe is everything you want in a cheesecake—smooth, velvety, and delightfully rich, all made with simple ingredients and an easy-to-follow process. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and perfect for any occasion.

Why You Will Love This Recipe

• Classic & Timeless: This cheesecake captures the authentic taste of traditional New York-style cheesecake with a rich, creamy texture.
• Easy to Make: No complicated steps or techniques—just straightforward instructions that guarantee perfect results.
• Velvety Smooth Texture: Philadelphia Cream Cheese ensures that signature creaminess that melts in your mouth.
• Customizable: Add your favorite toppings, flavors, or crust variations to make it uniquely yours.
• Perfect for Any Occasion: Whether it’s a birthday, holiday gathering, or a simple weeknight treat, this cheesecake is always a crowd-pleaser.

Equipment Needed

To make this Philadelphia Cream Cheese Cheesecake Recipe, you’ll need:

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet (for a water bath, optional but recommended)
• Parchment paper
• Cooling rack

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 (8-ounce) blocks Philadelphia Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream (adds a velvety texture)
• 1/4 teaspoon salt
• 1 tablespoon cornstarch (helps with a firmer texture)

For the Topping (Optional):

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream
• Drizzle of honey or chocolate sauce

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes and set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the Philadelphia Cream Cheese until smooth and creamy.
2. Add sugar and continue beating until fully incorporated.
3. Mix in vanilla extract, then add eggs one at a time, beating on low speed to avoid incorporating too much air.
4. Gently fold in the sour cream, salt, and cornstarch until well combined.

Step 3: Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust.
2. If using a water bath, wrap the bottom of the pan with aluminum foil and place it in a larger baking dish filled with hot water (this helps prevent cracks).
3. Bake at 325°F (163°C) for 50-60 minutes or until the center is just slightly jiggly.
4. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
5. Transfer to a cooling rack and let it cool completely before refrigerating for at least 4 hours or overnight.

Step 4: Serve

1. Run a knife around the edges of the pan before releasing the springform.
2. Top with fresh berries, whipped cream, or your favorite drizzle.
3. Slice and enjoy!

Tips

• Room Temperature Ingredients: For a smooth filling, ensure all ingredients, especially the cream cheese, are at room temperature.
• Avoid Overmixing: Overbeating the batter can introduce excess air, leading to cracks in the cheesecake.
• Water Bath for Perfection: A water bath helps keep the baking environment moist and prevents cracks.
• Chill for Best Results: Cheesecake tastes best when fully set, so resist the temptation to cut it too soon!

Variations

• Gluten-Free Version: Use gluten-free graham crackers for the crust.
• Keto Cheesecake: Swap out the sugar for a keto-friendly sweetener and use almond flour instead of graham crackers.
• Chocolate Swirl Cheesecake: Add melted chocolate to part of the batter and swirl it in before baking.
• Lemon Cheesecake: Add 2 tablespoons of fresh lemon juice and zest for a tangy twist.

Serving Ideas

• Pair with Coffee or Tea: A cup of espresso or herbal tea enhances the creamy, rich flavor.
• Top with Fruit Compote: Warmed berries or peach compote add a delightful contrast.
• Serve for Special Occasions: Perfect for birthdays, holidays, or even as a make-ahead dessert for dinner parties.

FAQs

How do I store cheesecake?

Store in an airtight container in the refrigerator for up to 5 days.

Can I freeze cheesecake?

Yes! Wrap individual slices or the whole cheesecake in plastic wrap and foil. Freeze for up to 3 months and thaw overnight in the fridge before serving.

Why did my cheesecake crack?

Cracks are usually caused by overmixing, overbaking, or skipping the water bath. Follow the tips above to prevent them.

Can I make this cheesecake without a springform pan?

A deep-dish pie pan can work, but a springform pan is recommended for easy removal and a professional look.

Do I need to use Philadelphia Cream Cheese?

While you can use other brands, Philadelphia Cream Cheese provides the best creamy texture and authentic flavor.

Nutritional Information (Per Slice)

• Calories: 320
• Carbohydrates: 28g
• Protein: 6g
• Fat: 22g
• Sugar: 20g
• Fiber: 1g

Concluding Thoughts

This Philadelphia Cream Cheese Cheesecake Recipe is a dream come true for cheesecake lovers—simple, creamy, and utterly delicious. Whether you’re making it for a celebration or just because, this foolproof recipe is sure to impress. If you try it, leave a comment below and let me know how it turned out! Happy baking!

Print Recipe

Philadelphia Cream Cheese Cheesecake Recipe – Classic, Creamy & Easy!

Author: Olivia Bennett Courses: Bakes and Breaks

Difficulty: Intermediate Prep Time 20 mins Cook Time 50 mins Rest Time 4 hrs Total Time 5 hrs 10 mins

Cooking Temp: 325  F Servings: 12 Estimated Cost: $ 12 Calories: 320

Best Season: Suitable throughout the year

Description

Indulge in this classic Philadelphia Cream Cheese Cheesecake Recipe, a rich and velvety dessert with a buttery graham cracker crust. This foolproof recipe delivers a smooth, creamy texture with a perfectly balanced sweetness, making it ideal for birthdays, holidays, or an everyday treat. With simple ingredients and easy-to-follow steps, this cheesecake is a showstopper for any dessert table!

Ingredients

Scale

1/2x 1x 2x 3x

For the Crust:

• 1 ¹⁄₂ cups graham cracker crumbs
• ¹⁄₄ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 1 ¹⁄₂ cups graham cracker crumbs
• ¹⁄₄ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 (8-ounce) blocks Philadelphia Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream (adds a velvety texture)
• ¹⁄₄ teaspoon salt
• 1 tablespoon cornstarch (helps with a firmer texture)

For the Topping (Optional):

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream
• Drizzle of honey or chocolate sauce

Instructions

1. Step 1: Prepare the Crust

    

   1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

   2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.

   3. Press the mixture firmly into the bottom of the prepared pan.

   4. Bake for 10 minutes and set aside to cool.

   Mark as complete

1. Step 2: Make the Cheesecake Filling

   Step 2: Make the Cheesecake Filling

   1. In a large mixing bowl, beat the Philadelphia Cream Cheese until smooth and creamy.

   2. Add sugar and continue beating until fully incorporated.

   3. Mix in vanilla extract, then add eggs one at a time, beating on low speed to avoid incorporating too much air.

   4. Gently fold in the sour cream, salt, and cornstarch until well combined.

   Mark as complete

1. Step 3: Bake the Cheesecake

    

   1. Pour the cheesecake batter over the cooled crust.

   2. If using a water bath, wrap the bottom of the pan with aluminum foil and place it in a larger baking dish filled with hot water (this helps prevent cracks).

   3. Bake at 325°F (163°C) for 50-60 minutes or until the center is just slightly jiggly.

   4. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.

   5. Transfer to a cooling rack and let it cool completely before refrigerating for at least 4 hours or overnight.

   Mark as complete

1. Step 4: Serve

    

   1. Run a knife around the edges of the pan before releasing the springform.

   2. Top with fresh berries, whipped cream, or your favorite drizzle.

   3. Slice and enjoy!

   Mark as complete

Note

• Room Temperature Ingredients: For a smooth filling, ensure all ingredients, especially the cream cheese, are at room temperature.
• Avoid Overmixing: Overbeating the batter can introduce excess air, leading to cracks in the cheesecake.
• Water Bath for Perfection: A water bath helps keep the baking environment moist and prevents cracks.
• Chill for Best Results: Cheesecake tastes best when fully set, so resist the temptation to cut it too soon!

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