Philadelphia Cheesecake
Learn how to make the Original Philadelphia Cheesecake recipe with a creamy Philadelphia cream cheese filling baked on a graham cracker crust.
Equipment
- 1 springform pan 9"
- 1 Stand Mixer or
Ingredients
Crust:
- 1 package graham crackers about 1 ½ cups, crushed
- ⅓ cup salted butter melted
Cheesecake:
- 32 ounce cream cheese 4 packages, room temperature
- 1 cup granulated sugar
- 4 eggs large
- 1 Tablespoon vanilla extract pure
Instructions
- Make sure cream cheese and eggs are at room temperature. If they aren't at room temperature, your cheesecake may be lumpy. Preheat oven to 325° F. Butter a 9" springform pan.
- Pour the melted butter into a bowl with the graham crackers and mix to combine. Press into the bottom of the buttered springform pan and slightly up the sides. Set to the side.
- In the bowl of a stand mixer, or using a large mixing bowl and electric mixer, beat together one brick of cream cheese and ⅓ cup of the sugar on medium low for 2-3 minutes. It's worth mixing it for the entire time; this is where silky smooth cheesecakes are created! Scrape down the edges and add another brick, then mix for 1 minute. Repeat for each of the last 2 bricks of cream cheese. Add the remaining sugar and beat one minute. Check process photos if a visual is desired.
- Scrape down the edges, then add one egg and mix on medium for 20-30 seconds, until combined. Repeat for each of the remaining 3 eggs, scraping and mixing after each egg. Add the vanilla and mix until combined. Scrape the sides and mix one last time. See photos above to check for consistency.
- Place the cheesecake batter on the graham cracker crust. Double wrap your springform in aluminum foil, or better yet place in a cheesecake moat or use a watertight springform pan. Bake for 70-85 minutes. The cheesecake should have a gentle wobble when you push on the pan. You want to hit that sweet spot where it's not super jiggly, and also not staying in place when pushed on.
- Let cool to room temperature on the counter for about 3 hours. Don't touch it! You need it to be completely cooled before putting the refrigerator or the texture will be ruined. Refrigerate for at least 4 hours before serving.
- Top with your favorite cheesecake topping- caramel, chocolate sauce, raspberry topping, strawberries, cherry pie filling, blueberries and more!
Notes
- I always use and recommend Philadelphia cream cheese in all of my cheesecakes. It is worth the extra money and works better than any off brand cream cheese, including the nicer ones like Kirkland and Member's Mark. Your cheesecake will be smoother and creamier.
- Feel free to add 3 Tablespoons sugar to the crust. The original Philly Cheesecake recipe calls for it, but we prefer it without the extra sweetness.
- You can make this without a water bath, but we highly recommend using one! Your cheesecake will be more evenly cooked and less likely to crack.
- For an 8" springform pan, use 24 oz. cream cheese, ¾ cup sugar, 3 eggs and 2 teaspoons vanilla. Follow all directions, but start checking cheesecake around minute 50.
- Make sure you make this dessert ahead of time so you follow the proper cooling times, they are super important!
Nutrition
Serving: 1sliceCalories: 258kcalCarbohydrates: 38gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 58mgSodium: 601mgPotassium: 175mgSugar: 22gVitamin A: 208IUCalcium: 207mgIron: 0.3mg
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