Description
This classic Philadelphia Cheesecake recipe features a creamy, smooth filling made with Philadelphia cream cheese and a buttery graham cracker crust. Baked to perfection and chilled for a luxurious texture, it’s ideal for special occasions or a decadent dessert at home.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages Philadelphia cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well-coated and the mixture is evenly combined.
- Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan to create a compact, even base. Bake the crust for 8-10 minutes until it is slightly golden and set. Remove from the oven and allow it to cool.
- Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, beating until well combined.
- Add Eggs and Creams: Add eggs one at a time, beating well after each addition to incorporate thoroughly. Then stir in the sour cream and heavy cream, mixing until smooth and well blended.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes until the center is set but slightly jiggly and the top is lightly golden. Cracks on top are acceptable.
- Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Cool Completely: Remove cheesecake from the oven and allow it to cool to room temperature on a wire rack.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight to achieve the best texture.
- Serve: Before serving, optionally top with fresh berries, fruit compote, or whipped cream for extra flavor and presentation.
- Slice and Enjoy: Cut into 12 slices and serve chilled for a creamy and delicious dessert experience.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Do not overbake; the center should remain slightly jiggly to ensure creamy texture after chilling.
- Cooling the cheesecake gradually inside the oven helps prevent cracks on the surface.
- Refrigerate for at least 4 hours, but chilling overnight yields the best firmness and flavor.
- Use a springform pan for easy removal of the cheesecake.
