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Original Philadelphia Cream Cheese Cheesecake Recipe

This classic baked cheesecake is the ultimate indulgence for dessert lovers, featuring a rich, velvety texture that melts in your mouth. Made with real Philadelphia cream cheese, it balances simplicity and elegance for a flawless, crowd-pleasing dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method

Ingredients
  

  • For the Crust:
  • 1 ½ cups Graham Cracker Crumbs
  • ⅓ cup Butter Melted
  • 3 tbsp Granulated Sugar
  • For the Cream Cheese Filling:
  • 4 packages 8 oz each Philadelphia Cream Cheese (Softened to room temperature)
  • 1 cup Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 4 Large Eggs Room temperature

Method
 

  1. Preheat & Prepare: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar until evenly moistened.
  2. Press the Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Set aside.
  3. Beat the Base: In a large mixing bowl, beat the softened Philadelphia cream cheese, 1 cup of sugar, and vanilla extract using an electric mixer on medium speed until the mixture is completely smooth and free of lumps.
  4. Add Eggs Gently: Reduce the mixer speed to low. Add the eggs one at a time, mixing just until blended after each addition. (Do not overmix to avoid incorporating excess air).
  5. Bake: Pour the smooth batter evenly over the prepared graham cracker crust. Bake for 55 minutes, or until the edges are set but the center still has a slight, gentle jiggle.
  6. Cool & Chill: Turn off the oven. Loosen the cake from the rim of the pan with a knife, and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours (preferably overnight) before slicing and serving.