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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:
- 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.
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
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
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 🍰
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth batter and creamy texture.
- 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.
- Mix on Low Speed: When adding eggs, mix on low speed to prevent incorporating too much air, which can cause cracks.
- Avoid Over-Baking: Bake until the center is slightly jiggly. Over-baking can result in a dry or cracked cheesecake.
- Cool Slowly: Let the cheesecake cool gradually at room temperature before refrigerating to avoid cracks.
- Use a Springform Pan: This type of pan makes it easy to remove the cheesecake without damaging its sides.
- Prevent Water Bath Leaks: If using a water bath, wrap the pan with aluminum foil to prevent water from seeping into the crust.
- Chill Completely: Refrigerate for at least 4 hours (preferably overnight) before serving for the best texture and flavor.
- Add Toppings: Fresh fruit, whipped cream, or a drizzle of chocolate can elevate the look and taste of your cheesecake.
- 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 🍰
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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.