PHILADELPHIA Cheesecake Recipe: The Ultimate Classic Cheesecake

Looking for a rich and creamy dessert? This Philadelphia cheesecake recipe is a classic, bringing smooth, velvety texture with every bite. It’s made with the iconic Philadelphia cream cheese, known for its high quality and perfect consistency in cheesecakes. Whether you’re hosting a party or craving something sweet, this cheesecake is sure to impress.

Ingredients:

  • 1 ½ cups HONEY MAID Graham Cracker Crumbs
  • ⅓ cup butter or margarine, melted
  • 3 tablespoons sugar (for the crust)
  • 4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar (for the filling)
  • 1 teaspoon vanilla extract
  • 4 large eggs

Directions:

  1. Prepare the Crust: Preheat your oven to 325°F (165°C). Mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
PHILADELPHIA Cheesecake Recipe
PHILADELPHIA Cheesecake Recipe
  1. Make the Cheesecake Filling: In a large bowl, beat the softened Philadelphia cream cheese, 1 cup of sugar, and vanilla until smooth. Add the eggs one at a time, mixing on low speed until just blended.

PHILADELPHIA Cheesecake Recipe
  1. Bake: Pour the cream cheese mixture over the prepared crust. Bake for 45-55 minutes until the center is almost set but still has a slight jiggle.
PHILADELPHIA Cheesecake Recipe
  1. Cool and Refrigerate: Remove from the oven, cool the cheesecake, and loosen it from the pan rim. Refrigerate for at least 4 hours before serving to ensure the perfect creamy texture.
PHILADELPHIA Cheesecake Recipe

Recipe Tips:

  • For added flavor, top the cheesecake with fresh fruits like strawberries or blueberries before serving.
  • Let the cheesecake rest in the fridge for at least 4 hours (or overnight) for the best results.
  • If the top cracks, don’t worry! It still tastes fantastic, and you can cover it with fruit or whipped cream.
PHILADELPHIA Cheesecake Recipe

Philadelphia Cheesecake Recipe

Prep Time 20 minutes
Cook Time 53 minutes
Total Time 1 hour 13 minutes
Servings 16

Ingredients
  

  • 1 ½ cups HONEY MAID Graham Cracker Crumbs
  • cup butter or margarine melted
  • 3 tablespoons sugar for the crust
  • 4 8-ounce packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar for the filling
  • 1 teaspoon vanilla extract
  • 4 large eggs

Instructions
 

  • Prepare the Crust: Preheat your oven to 325°F (165°C). Mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  • Make the Cheesecake Filling: In a large bowl, beat the softened Philadelphia cream cheese, 1 cup of sugar, and vanilla until smooth. Add the eggs one at a time, mixing on low speed until just blended.
  • Bake: Pour the cream cheese mixture over the prepared crust. Bake for 45-55 minutes until the center is almost set but still has a slight jiggle.
  • Cool and Refrigerate: Remove from the oven, cool the cheesecake, and loosen it from the pan rim. Refrigerate for at least 4 hours before serving to ensure the perfect creamy texture.

Why This Recipe Stands Out:

This Philadelphia cheesecake recipe is a true classic, offering a perfect balance of creamy and slightly tangy flavors with the buttery graham cracker crust. It’s easy to make and ideal for both beginners and experienced bakers.

10 Tips for a Perfect Philadelphia Cheesecake 🍰

  1. Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth batter and creamy texture.
  2. Use Full-Fat Cream Cheese: Full-fat Philadelphia cream cheese gives the best rich flavor and consistency. Avoid low-fat versions for this classic recipe.
  3. Mix on Low Speed: When adding eggs, mix on low speed to prevent incorporating too much air, which can cause cracks.
  4. Avoid Over-Baking: Bake until the center is slightly jiggly. Over-baking can result in a dry or cracked cheesecake.
  5. Cool Slowly: Let the cheesecake cool gradually at room temperature before refrigerating to avoid cracks.
  6. Use a Springform Pan: This type of pan makes it easy to remove the cheesecake without damaging its sides.
  7. Prevent Water Bath Leaks: If using a water bath, wrap the pan with aluminum foil to prevent water from seeping into the crust.
  8. Chill Completely: Refrigerate for at least 4 hours (preferably overnight) before serving for the best texture and flavor.
  9. Add Toppings: Fresh fruit, whipped cream, or a drizzle of chocolate can elevate the look and taste of your cheesecake.
  10. Gently Loosen the Cake: Before removing the springform rim, gently run a knife around the edges to avoid sticking.

10 Questions and Answers for Philadelphia Cheesecake 🍰

  1. Q: Can I use a different brand of cream cheese?
    A: While Philadelphia cream cheese is recommended for its smooth texture and taste, you can substitute it with another brand, but results may vary.
  2. Q: How can I prevent cracks in my cheesecake?
    A: Avoid over-mixing the batter and over-baking the cheesecake. Let it cool slowly, and don’t open the oven door while it’s baking.
  3. Q: Can I make this cheesecake ahead of time?
    A: Yes! Cheesecake can be made 1-2 days ahead and stored in the fridge. It also freezes well for up to 3 months.
  4. Q: How do I freeze the cheesecake?
    A: After it has completely cooled, wrap the cheesecake tightly in plastic wrap and foil, then freeze. Thaw in the fridge overnight before serving.
  5. Q: Can I add other flavors to the cheesecake batter?
    A: Absolutely! You can mix in lemon zest, cocoa powder, or vanilla bean seeds to customize the flavor.
  6. Q: How do I make a water bath for cheesecake?
    A: Place the springform pan in a larger baking dish. Fill the dish with hot water halfway up the sides of the springform pan to create a water bath.
  7. Q: Can I substitute the graham cracker crust with something else?
    A: Yes, you can use crushed digestive biscuits, Oreo cookies, or a mix of nuts and sugar for the crust.
  8. Q: What’s the best way to slice the cheesecake?
    A: Use a sharp knife, dipped in warm water, and wipe it clean between cuts to get smooth, clean slices.
  9. Q: How do I know when my cheesecake is done?
    A: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
  10. Q: Can I make mini cheesecakes with this recipe?
    A: Yes! You can use a muffin tin with cupcake liners for individual servings. Reduce the baking time to about 20-25 minutes.

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