Philadelphia Cream Cheese Cheesecake is the gold standard of classic American desserts, loved for its rich, creamy filling and buttery graham cracker crust. Unlike other recipes, this one skips unnecessary fillers like sour cream or heavy cream, allowing the flavor of pure Philadelphia cream cheese to shine. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cheesecake delivers a velvety texture and balanced flavor that’s second to none. It’s a must-try for dessert lovers seeking the perfect blend of elegance and comfort in every bite. Ready to impress? This is the cheesecake to master.
Why You’ll Love This Recipe
- Creamy and Tangy Flavor: Thanks to 32 ounces of Philadelphia cream cheese, every bite is ultra-rich and delicious.
- No Fillers Needed: Skipping heavy cream and sour cream keeps the focus on quality cream cheese.
- Easy to Make: Straightforward instructions make this recipe accessible for all levels of home bakers.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or quiet night in, this cheesecake fits the bill.
- Customizable Toppings: From berry compotes to chocolate drizzle, it’s a blank canvas for creativity.
Ingredients
For the Crust:
- 1½ cups (180 grams) graham cracker crumbs (about 12 full sheets)
- ⅓ cup (67 grams) granulated sugar
- 6 tablespoons (85 grams) salted butter, melted
For the Filling:
- 32 ounces (908 grams) Philadelphia cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 teaspoons (10 ml) lemon juice
How to Make Philadelphia Cream Cheese Cheesecake
- Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand.
- Firmly press the crumb mixture into the base of a 9-inch springform pan. Bake for 7–8 minutes. Let cool.
- Make the Filling:
- Reduce oven to 325°F (165°C).
- Mix the cream cheese and sugar on medium speed until the texture is creamy and lump-free, about 2 minutes.
- Incorporate the eggs one at a time, blending slowly on low speed after each addition. Scrape the bowl as needed.
- Gently fold in the vanilla extract and lemon juice until everything is just mixed.
- Assemble and Bake:
- Pour the filling into the crust. Smooth the top.
- Bake for 70 to 85 minutes, or until the center is set but still slightly jiggly.
- Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
- Remove and cool at room temperature for another hour, then refrigerate for at least 1 hour or overnight.
Helpful Tips
- Room Temp Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother batter.
- No Overmixing: Mix just enough to combine the ingredients. Overmixing adds air, which can cause cracks.
- Water Bath Tip: Baking in a water bath helps promote even cooking and reduces the chance of cracks.
- Chill Time is Key: Cheesecake needs ample chill time to firm up. Don’t skip this step!
Substitutions and Variations
- Crust Variation: Swap graham crackers with crushed Oreos or vanilla wafers for a different flavor base.
- Citrus Upgrade: Mix in freshly grated lemon or orange zest to add a bright, citrusy note to the filling.
- Flavor Swirls: Mix in raspberry puree, chocolate, or caramel for a marbled effect.
- Toppings: Fresh fruit, chocolate ganache, or even whipped cream all work wonderfully.
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, but it will alter the texture. For best results, stick with full-fat Philadelphia cream cheese.
How do I prevent cracks?
Avoid overmixing, use a water bath, and let the cheesecake cool gradually in the oven.
Can I make this ahead of time?
Absolutely. Cheesecake is best when made a day ahead and chilled overnight.
Is it okay to freeze this cheesecake?
Yes. Wrap tightly in plastic and foil. Freeze up to 2 months. Thaw in the fridge overnight.
Storage Instructions
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap in plastic wrap and foil. Store up to 2 months. Thaw overnight in the fridge.
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Conclusion
This Philadelphia Cream Cheese Cheesecake recipe is a classic for a reason—creamy, luxurious, and incredibly satisfying. By focusing on premium ingredients and simple steps, you’ll create a dessert that looks as impressive as it tastes. Whether topped with fruit, chocolate, or enjoyed plain, it’s bound to become a go-to recipe.
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Philadelphia Cream Cheese Cheesecake: A Classic Recipe for Creamy Perfection
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Philadelphia Cream Cheese Cheesecake is a rich, creamy dessert made with no fillers—just smooth, tangy cream cheese and a classic graham cracker crust. This timeless recipe is easy to follow and perfect for any celebration. Bake it today and wow your guests with every slice!
Ingredients
For the Crust:
1½ cups (180g) graham cracker crumbs
⅓ cup (67g) granulated sugar
6 tablespoons (85g) salted butter, melted
For the Filling:
32 oz (908g) Philadelphia cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) lemon juice
Instructions
- Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand.
- Firmly press the crumb mixture into the base of a 9-inch springform pan. Bake for 7–8 minutes. Let cool.
- Make the Filling:
- Reduce oven to 325°F (165°C).
- Mix the cream cheese and sugar on medium speed until the texture is creamy and lump-free, about 2 minutes.
- Incorporate the eggs one at a time, blending slowly on low speed after each addition. Scrape the bowl as needed.
- Gently fold in the vanilla extract and lemon juice until everything is just mixed.
- Assemble and Bake:
- Pour the filling into the crust. Smooth the top.
- Bake for 70 to 85 minutes, or until the center is set but still slightly jiggly.
- Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
- Remove and cool at room temperature for another hour, then refrigerate for at least 1 hour or overnight.
Notes
Use room temperature ingredients for a smoother batter.
A water bath helps prevent cracking and ensures even baking.
Add your favorite toppings like fruit, chocolate, or caramel before serving.
Cheesecake is best chilled overnight for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes + Time (Chilling): 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 693 kcal
- Sugar: 34g
- Carbohydrates: 46g
- Protein: 10g