Philadelphia Cheesecake Recipe
A rich and creamy Philadelphia cheesecake with a classic graham cracker crust.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 4 packages (8 oz each) Philadelphia cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- Optional: 1/4 cup sour cream for extra creaminess
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Filling:
- In a large mixing bowl, beat the Philadelphia cream cheese with a hand or stand mixer until smooth.
- Add sugar and vanilla, mixing until well combined.
- Beat in the eggs one at a time, mixing just until blended. If using sour cream, fold it in at the end.
Assemble and Bake:
- Pour the cream cheese mixture over the cooled crust, spreading evenly.
- Bake in the preheated oven for 50-55 minutes or until the center is set but slightly jiggly.
Cool and Chill:
- Let the cheesecake cool to room temperature.
- Refrigerate for at least 4 hours or overnight to set completely.
Serve:
- Remove from the springform pan and serve plain or topped with fresh fruit, whipped cream, or chocolate drizzle.
Notes
- Ensure all ingredients, especially cream cheese, are at room temperature for a smooth filling.
- Avoid overmixing the batter to prevent cracks during baking.