There’s something magical about a creamy, velvety cheesecake that brings people together. I’ll never forget the first time I made this Philadelphia cream cheesecake recipe for a family gathering—it disappeared within minutes, with everyone begging for the recipe!
What makes this dessert so special is its simplicity: no baking required, just 30 minutes of prep, and you’re left with a rich, indulgent treat that’s perfect for holidays, potlucks, or even a quick weeknight dessert.
With its smooth texture and irresistible flavor, this Philadelphia cream cheesecake recipe is guaranteed to become your go-to crowd-pleaser! Whether you’re a seasoned baker or a beginner, this Philadelphia cream cheesecake recipe is foolproof and sure to impress.
Table of Contents
Why You’ll Love This Philadelphia Cream Cheesecake Recipe
- No Baking Required: Perfect for hot summer days or when you don’t want to turn on the oven.
- Quick and Easy: Ready in just 30 minutes of active prep time—no fancy skills needed!
- Creamy and Dreamy: The combination of Philadelphia cream cheese and heavy cream creates a luxuriously smooth texture.
- Versatile: Customize with your favorite toppings like fresh berries, chocolate sauce, or caramel drizzle.
- Crowd-Pleasing: A dessert that’s loved by both kids and adults alike.
- Make-Ahead Friendly: Perfect for preparing in advance for parties or gatherings.
- Foolproof: Even beginner bakers can master this Philadelphia cream cheesecake recipe with ease.
Ingredients
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- 2 tbsp (25g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) Philadelphia cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 tsp pure vanilla extract
- 4 large eggs, at room temperature
- ½ cup (120ml) sour cream, at room temperature
- ¼ cup (60ml) heavy cream, at room temperature
For the Topping (Optional):
- Fresh berries, fruit compote, or whipped cream
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to create an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened Philadelphia cream cheese on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add the sugar and continue beating until fully incorporated.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Gently fold in the sour cream and heavy cream until the mixture is smooth and velvety. Avoid overmixing to prevent air bubbles.
Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Place the pan in the center of the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Step 4: Chill and Serve
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to set.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then release the springform sides.
- Slice and serve with your choice of toppings, such as fresh berries, fruit compote, or whipped cream.
Expert Tips for the Perfect Philadelphia Cream Cheesecake
- Room Temperature Ingredients: Ensure cream cheese, eggs, sour cream, and heavy cream are at room temperature for a smooth, lump-free filling.
- Avoid Overmixing: Mix the batter just until combined to prevent air bubbles, which can cause cracks.
- Prevent Cracks: Bake the cheesecake in a water bath or place a pan of water on the oven’s lower rack to add moisture.
- Cool Gradually: Let the cheesecake cool in the oven with the door cracked open for 1 hour to prevent sudden temperature changes.
- Chill Thoroughly: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Line the Pan: Use parchment paper on the bottom of the springform pan for easy removal.
- Measure Accurately: Use a kitchen scale for precise measurements, especially for the crust and sugar.
- Don’t Overbake: The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Add Flavor Variations: Experiment with additions like lemon zest, cocoa powder, or swirls of fruit puree for a unique twist.
- Serve with Toppings: Enhance your Philadelphia cream cheesecake with fresh berries, caramel sauce, or whipped cream for a stunning presentation.
FAQs About Philadelphia Cream Cheesecake Recipe
1. Can I use low-fat cream cheese?
Yes, but the texture may be less creamy. Full-fat Philadelphia cream cheese is recommended for the best results.
2. How do I prevent cracks in my cheesecake?
Avoid overmixing, bake in a water bath, and cool the cheesecake gradually in the oven with the door cracked open.
3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham crackers or cookies for the crust.
4. How long does the cheesecake need to chill?
At least 4 hours, but overnight is ideal for the best texture and flavor.
5. Can I freeze Philadelphia cream cheesecake?
Yes! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
6. What can I use instead of graham crackers for the crust?
Try digestive biscuits, vanilla wafers, or even crushed pretzels for a sweet-and-salty twist.
7. Can I substitute sour cream?
Yes, plain Greek yogurt is a great alternative for a tangier flavor.
8. Why is my cheesecake filling lumpy?
This usually happens if the cream cheese isn’t fully softened. Ensure all ingredients are at room temperature before mixing.
9. How do I know when the cheesecake is done baking?
The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.
10. Can I make this recipe without a springform pan?
While a springform pan is ideal, you can use a regular cake pan lined with parchment paper. Be cautious when removing the cheesecake.
More Dessert Recipe
- Easy Caramel Brownie Cheesecake
- Easy Cherry Cheesecake Recipe
- Easy Blueberry Sour Cream Coffee Cake
- Chocolate Cherry Cake: The Ultimate Decadent Dessert
Closing Paragraph
There you have it—the ultimate Philadelphia cream cheesecake recipe that’s creamy, dreamy, and guaranteed to impress! Whether you’re baking it for a special occasion or just treating yourself, this Philadelphia cream cheesecake recipe is a surefire way to bring smiles to the table. We’d love to hear how your creation turns out! Leave a comment below to share your experience, rate the recipe, or tag us on social media with a photo of your masterpiece. Don’t forget to pin this recipe for later and share it with fellow dessert lovers. Happy baking, and enjoy every luscious bite!
philadelphia cream cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to create an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened Philadelphia cream cheese on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add the sugar and continue beating until fully incorporated.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Gently fold in the sour cream and heavy cream until the mixture is smooth and velvety. Avoid overmixing to prevent air bubbles.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Place the pan in the center of the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to set.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then release the springform sides.
- Slice and serve with your choice of toppings, such as fresh berries, fruit compote, or whipped cream.
