Description
This classic Philadelphia Cheesecake recipe delivers a rich, creamy, and smooth dessert with a perfectly baked graham cracker crust. Finished with optional fresh fruit, whipped cream, or fruit compote, it makes for an elegant and indulgent treat perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers)
- â…“ cup granulated sugar
- ½ teaspoon ground cinnamon (optional)
- ½ cup (1 stick) unsalted butter, melted
For the Filling:
- 4 packages (8 oz each) Philadelphia Cream Cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 tablespoon all-purpose flour (optional, helps prevent cracks)
For the Topping (Optional):
- Fresh fruit (e.g., strawberries, blueberries, raspberries)
- Whipped cream
- Fruit compote or fruit glaze
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon if using. Stir in the melted butter until the mixture is evenly coated and sticks together. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer. Bake the crust for 8-10 minutes until lightly golden, then remove and let it cool while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened Philadelphia Cream Cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the sugar and vanilla extract, beating until fully combined. Add eggs one at a time, mixing well after each addition and scraping down the bowl sides to ensure even incorporation. Then blend in the sour cream and optional flour until just smooth and fully mixed.
- Assemble and Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula. Reduce oven temperature to 300°F (150°C). Place the springform pan on the middle oven rack and bake for 50-60 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking. Afterward, remove and let cool to room temperature before refrigerating for at least 4 hours or overnight to fully set.
- Add the Toppings and Serve: Before serving, remove the cheesecake from the springform pan and transfer to a serving plate. Top with fresh fruit, whipped cream, or fruit compote as desired. Optionally drizzle with fruit glaze for added flavor. Slice and serve chilled for the best taste and texture.
Notes
- Using room temperature ingredients ensures a smoother filling without lumps.
- The optional flour helps prevent cracks in the cheesecake during baking.
- Cooling the cheesecake slowly in the oven prevents cracking and improves texture.
- For a firmer crust, chill the crumb mixture in the refrigerator before baking.
- Refrigerate cheesecake for at least 4 hours or overnight to allow it to set completely.
- Use a water bath if desired to further prevent cracks, though not required in this recipe.
