Why You’ll Love This Recipe
This classic cheesecake is the epitome of indulgence. Made with rich Philadelphia cream cheese, it’s creamy, smooth, and perfectly balanced with a hint of vanilla. The graham cracker crust adds the ideal crunch to complement the silky filling. What’s more, this recipe is simple to follow, yielding a show-stopping dessert that will impress at any gathering.
Whether you’re making it for a special celebration or just to satisfy your sweet tooth, this cheesecake will quickly become a favorite. It’s incredibly versatile too, allowing you to top it with fresh berries, whipped cream, or even a drizzle of chocolate sauce to enhance the flavor.
Ingredients
For the Crust: 1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling: 4 packages (8 oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 tablespoons all-purpose flour
1/2 cup sour cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the flour and sour cream, blending until smooth.
- Pour the filling over the prepared crust in the springform pan.
- Bake for 55 minutes or until the center is almost set.
- Cool the cheesecake on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen it, then cool for an additional hour.
- Refrigerate the cheesecake overnight to allow it to fully set.
- Serve chilled and enjoy!
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes (plus chilling)
Variations
- Fruit Toppings: Add a fresh fruit topping such as berries, mangoes, or citrus slices to add a refreshing contrast to the creamy filling.
- Chocolate Lovers: Drizzle some chocolate sauce or ganache on top for a richer flavor profile.
- Nuts: For a crunchier texture, sprinkle chopped nuts like almonds or pecans on top of the cheesecake before serving.
- Flavor Twist: Add a little lemon zest or almond extract for a unique flavor twist.
Storage/Reheating
- Storage: Store the cheesecake covered in the refrigerator for up to 5 days. It’s best enjoyed chilled straight from the fridge for the perfect texture.
- Freezing: You can freeze the cheesecake for up to 3 months. Just wrap it tightly in plastic wrap and foil, then thaw it overnight in the refrigerator before serving.
- Reheating: Cheesecake is best served cold and doesn’t need reheating. However, if you prefer it slightly warmer, let it sit at room temperature for 20–30 minutes before serving.
FAQs
How long should I bake the cheesecake?
Bake for about 55 minutes or until the center is almost set. It may have a slight wobble in the middle, but it will firm up as it cools.
Can I use a different type of cream cheese?
While Philadelphia cream cheese is recommended for its smooth texture and flavor, you can use another high-quality cream cheese brand. Just ensure it’s softened before mixing.
Do I need to use a springform pan?
Yes, a springform pan is ideal as it allows you to easily remove the cheesecake without damaging it. If you don’t have one, you can use a regular round pan, but be careful when removing the cheesecake.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is best made the day before serving. Let it refrigerate overnight to allow the flavors to meld and the cheesecake to fully set.
How can I tell if the cheesecake is done?
The cheesecake should be almost set but still have a slight wobble in the center. It will firm up as it cools.
Can I add a crustless variation?
Yes, you can skip the graham cracker crust for a low-carb or gluten-free variation, but keep in mind that it will change the texture and overall experience.
Can I use sour cream substitutes?
You can use Greek yogurt as a substitute for sour cream if needed. It will still provide a creamy texture and slight tanginess.
How do I prevent cracks on top of my cheesecake?
To avoid cracks, ensure the cheesecake is not overbaked and allow it to cool gradually. Avoid opening the oven during baking and let it cool in the oven with the door slightly ajar for 1 hour.
Can I use a different crust?
Yes, you can substitute graham crackers with crushed cookies like Oreos or digestive biscuits for a different flavor profile.
How long should the cheesecake cool before refrigerating?
Let the cheesecake cool on a wire rack for 10 minutes, then run a knife around the edge. Afterward, cool it for an additional hour at room temperature before refrigerating overnight.
Conclusion
This Classic Creamy Philadelphia-Style Cheesecake is a crowd-pleasing dessert that brings together creamy perfection and a buttery, crunchy crust. Whether you’re enjoying it as a treat after dinner or bringing it to a gathering, it’s sure to impress. With easy-to-follow steps and the ability to customize with toppings, this cheesecake will quickly become a favorite in your dessert repertoire. Enjoy!
Print
Classic Creamy Philadelphia-Style Cheesecake Recipe
- Total Time: 1 hour 15 minutes (plus chilling
- Yield: 12 slice
- Diet: Vegetarian
Description
Indulge in the ultimate Classic Creamy Philadelphia-Style Cheesecake, featuring a silky-smooth, rich cream cheese filling and a buttery graham cracker crust. This easy-to-make cheesecake is perfect for any occasion, offering a balance of sweetness and creaminess that melts in your mouth. Top it with fresh berries, chocolate drizzle, or whipped cream for a delightful treat!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 4 packages (8 oz each) Philadelphia cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- ½ cup sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Make the filling: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in flour and sour cream until fully blended.
- Pour the filling over the prepared crust in the springform pan.
- Bake for 55 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen, then cool for an additional hour.
- Refrigerate overnight for the best texture.
- Serve chilled and enjoy!
Notes
- Avoid overbaking; the center should have a slight wobble.
- To prevent cracks, let the cheesecake cool gradually and avoid sudden temperature changes.
- Customize with toppings like berries, caramel, or chocolate sauce.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
