Description
This classic Philadelphia Cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust, baked to perfection. Perfectly rich and velvety, this cheesecake is easy to prepare and ideal for celebrations or any occasion where a delicious dessert is desired.
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. Stir until the crumbs are well-coated and the mixture is evenly combined. Press the mixture into the bottom of a 9-inch springform pan to form a compact, even crust. Bake for 8-10 minutes, until slightly golden and set. Remove from the oven and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and vanilla extract, and beat until fully combined. Add the eggs, one at a time, beating well after each addition. Then, stir in the sour cream and heavy cream. Mix until smooth and well combined.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. The top should be lightly golden. If you see cracks forming, that’s okay.
- Cool in Oven: Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for 1 hour to prevent cracking.
- Cool Completely: Remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill the Cheesecake: Once cooled, cover and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Before serving, optionally top with fresh berries, fruit compote, or whipped cream. Slice and enjoy the creamy, classic Philadelphia cheesecake.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in filling.
- Don’t overbeat eggs to prevent too much air, which can cause cracks.
- Cooling cheesecake slowly in the oven helps minimize cracks.
- Refrigerate the cheesecake for best texture and flavor development.
- Use a 9-inch springform pan for best results and easier removal.
