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Philadelphia cream cheesecake on serving table with strawberry topping and coffee
cookingrecipeshubEmma Carter

Philadelphia Cream Cheesecake Recipe

An ultra-creamy, perfectly smooth baked cheesecake made with Philadelphia cream cheese on a buttery graham cracker crust. Classic, foolproof, and absolutely irresistible.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1½ cups 180g graham cracker crumbs
  • ⅓ cup 75g unsalted butter, melted
  • 3 tbsp granulated sugar
  • Pinch of salt
🧀 Filling Ingredients
  • 4 blocks 32 oz / 900g Philadelphia full-fat cream cheese, room temp
  • 1¼ cups 250g granulated sugar
  • 1 cup 240ml full-fat sour cream
  • 4 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp all-purpose flour optional

Method
 

  1. Preheat oven to 325°F (163°C). Grease 9-inch springform pan; wrap outside with foil.
  2. Mix crust ingredients. Press into pan. Bake 10 min. Cool completely.
  3. Beat cream cheese on medium until completely smooth.
  4. Add sugar, sour cream, and vanilla. Mix on low.
  5. Add eggs one at a time on low — mix just until combined.
  6. Pour filling over crust. Place in roasting pan with 1 inch hot water.
  7. Bake 60–70 min until edges are set and center jiggles gently.
  8. Turn off oven, crack door, leave cheesecake inside for 1 hour.
  9. Cool to room temp. Refrigerate overnight before serving.

Notes

  • Always use full-fat Philadelphia block cream cheese, not the spread.
  • All ingredients must be at room temperature before mixing.
  • Do not overmix after adding eggs — this prevents cracking.
  • The slow oven cool is the most important crack-prevention step.
  • Keeps covered in the fridge for up to 5 days.
  • Can be frozen (without toppings) for up to 2 months.
Nutrition (per slice, approximate)
Calories~420 kcal
Total Fat~29g
Saturated Fat~17g
Cholesterol~145mg
Sodium~320mg
Carbohydrates~32g
Sugars~24g
Protein~7g