Description
This classic Philadelphia Cheesecake recipe features a creamy, smooth filling made with Philadelphia cream cheese atop a buttery graham cracker crust. Baked to perfection with a slight jiggle in the center, this cheesecake offers a rich and velvety texture complemented by a subtly sweet crust. Ideal for special occasions or any time you crave a decadent dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake 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, stirring until the mixture is well combined and the crumbs are evenly coated.
- Form the Crust: Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even and compact layer. Bake for 8-10 minutes until slightly golden and set. Remove from the oven and let it cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and vanilla extract, beating until fully combined.
- Add Eggs and Dairy: Incorporate the eggs one at a time, beating well after each addition. Then stir in the sour cream and heavy cream until the mixture is smooth and well combined.
- Bake the Cheesecake: Pour the filling evenly over the cooled crust. Bake in the preheated oven for 55-60 minutes until the center is set but slightly jiggly and the top is lightly golden. Some cracks may appear, which is normal.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly and prevent cracking.
- Cool Completely: Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.
- Chill: Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.
- Serve: Optionally top with fresh berries, fruit compote, or whipped cream before slicing and serving. Enjoy your creamy, classic cheesecake!
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Do not overbeat the eggs to prevent cracking and a dense texture.
- Slow cooling in the oven helps to reduce cracking on top.
- For easier slicing, dip your knife in hot water and wipe clean before each cut.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
