Philadelphia Cheesecake Recipe | Smooth, Rich, and Iconic

Easy Philadelphia Cheesecake Recipe for Beginners

When I first made the Philadelphia Cheesecake Recipe, I understood why it’s been an American favorite for decades. The cream cheese makes it smooth, rich, and tangy, yet not overly sweet. My very first attempt came out cracked across the top because I rushed the cooling process. That mistake taught me that cheesecake rewards patience, slow baking, and gentle cooling make all the difference.

This recipe is for anyone who wants a foolproof, creamy cheesecake that feels both indulgent and timeless, perfect for birthdays, holidays, or just when you want a homemade dessert that always impresses.

Difficulty: Moderate (simple, but requires patience)

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Chill time: (or overnight) 6 hours hrs

Total Time 7 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Method Video Notes

Ingredients

  

For the crust:

• 1 ½ cups 150 g Graham cracker crumbs
• ⅓ cup 70 g sugar
• 6 TBSP 85 g unsalted butter, melted

For the filling:

• 4 packages 8 oz each Philadelphia cream cheese, softened
• 1 cup 200 g sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream

Method

 

1. Preheat the oven. Set to 325°F (160°C). Grease a 9-inch springform pan.
2. Make a crust. Mix the graham crumbs, sugar, and melted butter. Press into the pan bottom. Bake for 10 minutes, then cool slightly.
3. Prepare the filling. Beat cream cheese and sugar until smooth. Mix in vanilla. Add eggs one at a time, blending just until combined. Stir in the sour cream last.
4. Bake. Pour the filling over the crust. Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
5. Cool gradually. Turn the oven off, crack the door, and let the cheesecake rest inside for 1 hour.
6. Chill. Refrigerate for 4-6 hours or overnight before serving.

Video

Notes

Lesson learned: Overmixing adds air, which can cause cracks. Mix gently.

Cream cheese tip: Always use full-fat Philadelphia blocks, not whipped or spreadable tubs.

Room temperature ingredients: Prevent lumps and ensure a smooth filling.

Topping flexibility: Great plain, or with fruit compote, chocolate drizzle, or caramel.

Tips & Tricks

• Water bath: Bake in a water bath for a silky, crack-free finish.
• Flavor variations: Add lemon zest for brightness or swirl in melted chocolate.
• Storage: Lasts 5 days refrigerated or 2 months frozen (without topping).
• Clean slices: Dip the knife into hot water and wipe between cuts.
• MINI option: Use muffin tins for individual cheesecakes. Bake for 18–20 minutes.

Serving Suggestions

• Classic style: Serve plain with whipped cream.
• Fruity finish: Top with strawberries, blueberries, or cherry pie filling.
• Holiday dessert: Pair with a spiced apple topping in fall or a cranberry sauce at Christmas.
• Casual indulgence: Enjoy with coffee or hot chocolate.
• Party platter: Serve mini versions of bite-sized treats.

Nutrition (per slice, 1/12 of cheesecake)

• Calories: ~430
• Protein: 7 g
• Carbs: 38 g
• Fat: 28 g
• Fiber: 0 g