Original Philly Cheesecake
Indulge in the luxuriously creamy decadence of the Original Philly Cheesecake—a timeless dessert that perfectly balances rich flavors and velvety textures. This recipe features a buttery graham cracker crust that cradles a smooth filling made from softened cream cheese, sour cream, vanilla extract, and just the right touch of sweetness. Expert baking techniques, including a low-temperature bake and gradual cooling, ensure your cheesecake emerges with a flawless finish, free of cracks. Ready in just 20 minutes of prep time and baked to perfection in under an hour, this dessert is a crowd-pleasing option for any gathering. Let it chill overnight for the ultimate indulgence, and serve plain or with a drizzle of chocolate sauce, fresh berries, or whipped cream. Experience classic cheesecake perfection with every bite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar (for crust)
- 0.3333333333333333 cup Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 3 Large eggs
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until evenly combined.
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
Add 1 cup of sugar and vanilla extract to the cream cheese, and beat until well combined.
Blend in the sour cream, mixing until the filling is smooth and creamy.
Add the eggs, one at a time, beating on low speed just until combined. Do not overmix to avoid incorporating too much air.
Pour the cream cheese filling over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.
Remove the cheesecake from the oven, run a knife around the edges to release it from the pan, and let it cool to room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.
Serve plain or with toppings like fresh berries, chocolate sauce, or whipped cream. Enjoy!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 27.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
