Philadelphia Cheesecake

A creamy, rich, and smooth classic cheesecake made with real Philadelphia cream cheese. It’s baked low and slow in a water bath, giving it that perfect, crack-free top and melt-in-your-mouth texture. Ideal for any occasion.

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Prep Time 25

Cook Time 1 10

Chilling time 6

Total Time 7 35

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 470

Ingredients Method Notes

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons melted butter

For the Filling:

4 8 oz packages Philadelphia cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs room temperature
⅔ cup sour cream room temperature
⅔ cup heavy cream

Optional Toppings:

Fresh berries
Whipped cream
Fruit compote
Chocolate sauce

Method

Preheat the oven to 325°F (163°C).
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
Prepare the filling: Beat softened cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Stir in sour cream and heavy cream.
Wrap the pan in two layers of foil to keep water out.
Set up the water bath: Place the springform pan inside a larger roasting pan. Pour the cheesecake batter into the crust. Add hot water to the outer pan until it’s halfway up the sides of the cheesecake pan.
Bake for 55–70 minutes, until the center slightly jiggles.
Cool gradually: Turn off the oven, crack the door, and leave the cheesecake in for 1 hour.
Cool fully at room temp, then refrigerate at least 6 hours (or overnight).
Slice and serve with your favorite toppings.

Notes

Always use room temperature ingredients so the batter mixes evenly.
Don’t rush the cooling process. It’s key to a smooth texture and no cracks.
You can freeze slices individually if you want to prep ahead.