Philadelphia Cheesecake

This Philadelphia cheesecake is the dreamiest, creamiest cheesecake recipe ever! It combines Philadelphia cream cheese with simple ingredients to make a fluffy and sweet cheesecake on a buttery graham cracker crust. If you want an easy way to impress your guests, this Philadelphia cheesecake recipe is the dessert to make!

If you love cheesecake, you'll be obsessed with this Philadelphia cheesecake recipe! It's by far the best classic cheesecake recipe I've ever made. It combines all those delicious elements you'd want in a cheesecake, like the buttery, crumbly graham cracker crust and the light, fluffy cheesecake filling, with a sweet and tangy flavor. 

You can top it with any of your favorite fresh fruit or make it indulgent by adding some chocolate sauce or whipped cream on top. One thing for sure is that this cheesecake is the ultimate dessert to make if you're hosting since everyone always loves it!

Why You'll Love This Recipe

Versatile. This classic Philadelphia cheesecake recipe can be catered to any sweet tooth craving. Whether you want to top your slice of cheesecake with fresh berries, chocolate ganache, strawberry compote, or caramel sauce, it tastes delicious. 

Simple ingredients. You only need a handful of ingreidents to make this cheesecake, and all of them are common kitchen ingredients.

A winning combination. The filling in this recipe is perfectly smooth and creamy, with the ideal balance of sweet and tangy flavors. Paired with the homemade graham cracker crust, this combo is just addictive. 

Ingredients Needed

For the graham cracker crust:

• Graham crackers- crushed into fine crumbs.
• Granulated sugar- adds a delicious sweetness to the crust.
• Butter- salted butter melted.

For the cheesecake filling:

• Cream cheese- Philadelphia cream cheese for the best results.
• Granulated sugar- for a touch of sweetness.
• Eggs- at room temperature to thicken the filling.
• Vanilla extract- for flavor.
• Lemon juice- adds to the flavor.

How To Make Philadelphia Cheesecake

1. Make the graham cracker crust: Preheat the oven to 375°F (190°C) and line a 9-inch springform pan with parchment paper. Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. Transfer the crumbs to the prepared springform pan and press them into the bottom of the pan. Bake for 7-8 minutes, then remove and set aside to cool.

2. Cream the sugar and cream cheese: Reduce the oven temperature to 330°F (165°C). Then, place the cream cheese and granulated sugar in a large mixing bowl. Beat at medium speed for about 2 minutes using an electric stand or hand mixer until creamy.

3. Complete the filling: Add the eggs to the cream cheese mixture one at a time. Mix on low speed and scrape the bowl between each egg addition. Mix in the vanilla extract and lemon juice on low speed until everything just combines.

4. Build the cheesecake: Pour the cheesecake filling evenly over the parbaked graham cracker crust. Wrap the springform pan tightly with two layers of heavy-duty aluminum foil.

5. Make the water bath: Place a large roasting pan on a rack in the lower ⅔ of your oven. Place a heatproof towel on the bottom, and then place the filled springform pan inside the roasting pan. Carefully pour boiling water into the roasting pan, filling it until it's about 1 inch deep.

6. Bake the cheesecake: Put the pan in the oven and let the cheesecake bake for 70-85 minutes or until the center is almost set. Then turn the oven off and open the oven door. Let the cheesecake cool in the oven for 1 hour without disturbing it.

7. Cool and serve: Remove the baked cheesecake from the oven and let it cool for an additional hour at room temperature. Then transfer it to the refrigerator to chill for at least 1 hour or overnight. When you're ready to serve this creamy cheesecake, remove it from the springform pan and slice it into 8 pieces. Top it with your favorite toppings, and enjoy!

Tips To Make The Best Cheesecake

• Make sure the butter is melted but slightly cooled before mixing it with the graham crackers.
• Press the graham cracker crumbs into the bottom of the pan with the back of a spoon or measuring cup to make sure it's compact. 
• Use room temperature cream cheese and room temperature eggs for the best filling results.
• Once you remove the graham cracker crust from the oven, let it cool as you make the cheesecake filling.
• Make sure to add the eggs one at a time, mixing on low speed mix, and be careful not to overmix the filling.
• Be patient and let the cheesecake cool for at least an hour before refrigerating it so it doesn't crack.

How To Store This Cheesecake

In the fridge: You can store this Philadelphia cheesecake in an airtight container in the fridge for 3-4 days. You can also wrap each individual piece in plastic wrap and keep them in a Ziploc bag. 

In the freezer: You can also freeze cheesecake wrapped in plastic wrap and placed in an airtight container or a freezer-safe Ziploc bag for up to 2 months.

Thawing: If you froze the Philadelphia cheesecake, place it in the refrigerator overnight to thaw and slice or serve when ready.

Frequently Asked Questions

What's the difference between no-bake cheesecake and baked cheesecake?

No-bake cheesecake does not need to be baked in the oven since it is made with ingreidents that can be consumed without baking. A baked cheesecake contains needs to be baked and cooled, but it comes out creamy, moist, and fluffy.

Can I use low-fat or fat-free cream cheese?

Yes, you can use either low fat or fat free cream cheese. I like to use full fat cream cheese because it makes the cheesecake smooth and richer, but any cream cheese works great. 

Can I make Philadelphia Cheesecake in advance?

For sure! If you want to make it ahead of time, just bake the cheesecake, and then you can store it covered in the fridge for several days until you're ready to serve it. 

More Cheesecake Recipes

• Sopapilla cheesecake
• Philadelphia no bake cheesecake
• Biscoff cheesecake
• Jello cheesecake
• Fried cheesecake
• No-Bake mini cheesecake
• 3 Ingredient cheesecake