Classic Philadelphia Cheesecake
This classic Philadelphia cheesecake is rich, creamy, and perfectly balanced. Made with Philadelphia cream cheese, it’s a timeless dessert that’s sure to impress at any gathering.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
- For the Filling:
- 4 8-ounce packages of Philadelphia cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream optional for added creaminess
- 1 tablespoon all-purpose flour optional for structure
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add the sugar and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.
- If using, fold in the sour cream and flour until just combined.
- Bake the Cheesecake:
- Pour the filling into the cooled crust, spreading it evenly.
- Bake in the preheated oven for about 1 hour, or until the center is set but slightly jiggly.
- Cool and Refrigerate:
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- After cooling, refrigerate for at least 4 hours or overnight for best results.
- Serve:
- Before serving, you can top the cheesecake with fresh fruit, chocolate sauce, or whipped cream, if desired.
Notes
- Avoid Cracking: To help prevent cracks, you can bake the cheesecake in a water bath. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in, and place it in a larger pan filled with hot water.
- Flavor Variations: You can add lemon zest, almond extract, or chocolate to the filling for different flavor profiles.
- Storage: Store leftover cheesecake in the refrigerator for up to 5 days.