Philadelphia Cheesecake Recipe
The ultimate creamy Philadelphia cheesecake with a graham cracker crust, smooth cream cheese filling, and rich flavor.
Print Pin Servings: 12 slices
Calories: 420kcal
Cost: $12–$15
Equipment
- 1 9-inch springform pan For baking the cheesecake
- 1 Electric mixer Stand or hand mixer
- 1 Food processor To crush graham crackers
- 2–3 Mixing bowls Large size
- 1 Rubber spatula For folding and scraping
- Set Measuring cups/spoons Standard set
- 1 Wire cooling rack For cooling cheesecake
Ingredients
Cheesecake Filling
- 4 packs (8 oz each) Philadelphia cream cheese Room temperature
- 1 cup Granulated sugar
- 4 large Eggs Room temperature
- 1 teaspoon Vanilla extract Pure
- 1 cup Sour cream Full-fat
- 2 tablespoon Lemon juice Freshly squeezed
- ½ cup Heavy cream For richness
- ¼ teaspoon Salt Balances sweetness
- 2 tablespoon Powdered sugar Optional topping
Crust
- 1½ cups Graham cracker crumbs Fine, crushed
- 6 tablespoon Unsalted butter Melted
Instructions
- Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes at 350°F (175°C). Let cool.
- In a large bowl, beat Philadelphia cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla, sour cream, lemon juice, salt, and heavy cream until combined.
- Pour filling over the crust. Tap to remove air bubbles. Bake at 325°F (160°C) for 50–60 minutes until center is just set.
- Remove from oven, cool on a wire rack. Refrigerate for at least 4 hours before serving. Optional: Dust with powdered sugar.
Notes
For best texture, bring ingredients to room temperature before mixing. Do not overmix the batter. Chill thoroughly before slicing.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 34g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 310mg | Potassium: 140mg | Fiber: 1g | Sugar: 26g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg