Why You’ll Love PHILADELPHIA Classic Cheesecake Recipe
I keep coming back to this cheesecake because it’s reliable and elegant at the same time. I like how the graham cracker crust adds just the right crunch, while the filling stays dense yet silky. I also enjoy that it’s easy to prepare ahead, which makes it perfect for gatherings and special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1-1/2cupsgraham cracker crumbs 3tbspsugar 1/3cupbutter or margarine, melted 4pkg(8 oz. each) PHILADELPHIA Original Cream Cheese Spread, softened 1cupsugar 1tspvanilla 4eggs
Directions
I start by heating my oven to 325°F. I combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter, then press the mixture firmly onto the bottom of a 9-inch springform pan.
In a large bowl, I beat the cream cheese, 1 cup of sugar, and vanilla until smooth and well blended. I add the eggs one at a time, mixing on low speed after each just until blended. I pour the filling over the crust and bake for about 55 minutes, until the center is almost set.
After baking, I run a knife around the rim of the pan to loosen the cake and let it cool completely before removing the rim. I refrigerate the cheesecake for at least 4 hours before serving.
Servings and Timing
I get about 16 servings from this cheesecake. The total time is roughly 1 hour and 10 minutes, including preparation and baking, plus chilling time before serving.
Variations
I sometimes add lemon zest to the filling for a bright, fresh flavor. When I want something extra indulgent, I swirl in melted chocolate or top the chilled cheesecake with fruit or caramel sauce.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 5 days. I serve it cold straight from the fridge, as reheating isn’t necessary and the texture is best when chilled.
FAQs
Why is my cheesecake cracking?
I find cracks usually come from overmixing or overbaking, so I mix gently and remove it when the center is just set.
Can I make this cheesecake ahead of time?
I often make it a day in advance since it needs time to chill and set properly.
Do I need a springform pan?
I prefer using one because it makes removing the cheesecake much easier.
Can I use a different crust?
I sometimes use chocolate cookie crumbs instead of graham crackers for a twist.
How do I know when the cheesecake is done?
I look for edges that are set with a slightly jiggly center.
Can I freeze cheesecake?
I can freeze it tightly wrapped, but I thaw it overnight in the refrigerator before serving.
Should the cream cheese be softened?
I always soften it first so the filling mixes smoothly without lumps.
Can I reduce the sugar?
I can slightly reduce it, but I keep most of it for the classic flavor and texture.
Why chill the cheesecake before serving?
I chill it so the texture firms up and slices cleanly.
What’s the best way to slice cheesecake?
I use a sharp knife dipped in warm water and wiped clean between slices.
Conclusion
I consider this PHILADELPHIA Classic Cheesecake a timeless dessert that never goes out of style. With its creamy filling, crisp crust, and simple preparation, it’s a recipe I trust whenever I want a dessert that feels both comforting and impressive.
