Philadelphia Cream Cheesecake
Indulge in the silky-smooth decadence of this classic Philadelphia Cream Cheesecake, the ultimate dessert for cheesecake lovers! Featuring a buttery graham cracker crust and a filling made with luscious Philadelphia cream cheese, this dessert boasts a rich, creamy texture and a perfectly balanced sweetness. Infused with just the right hint of vanilla and finished with a touch of tangy sour cream, every bite is irresistibly luxurious. With a straightforward method and a fail-proof cooling technique to avoid cracks, this timeless recipe is perfect for both special occasions and casual gatherings. Serve chilled for a crowd-pleasing treat that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 32 ounces Philadelphia cream cheese, softened
- 1.5 cups granulated sugar (for filling)
- 1.5 teaspoons vanilla extract
- 4 large eggs
- 1 cup sour cream
Instructions
Preheat your oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan or line the bottom with parchment paper.
In a medium-sized bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan using a measuring cup or the back of a spoon to form a firm crust. Set aside.
In a large mixing bowl, beat the softened Philadelphia cream cheese and 1.5 cups of granulated sugar with an electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes.
Add the vanilla extract and mix until well combined.
One at a time, beat in the eggs on low speed, ensuring each egg is fully incorporated before adding the next. Avoid overmixing after the eggs are added.
Gently fold in the sour cream using a spatula until smooth and evenly blended.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips. Transfer the pan to the preheated oven and bake for 50-55 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or ideally overnight to set fully.
Carefully run a knife around the edges of the springform pan to loosen the cheesecake before releasing the sides of the pan.
Slice and serve chilled. Enjoy your rich and creamy Philadelphia Cream Cheesecake!
Nutrition Facts
Calories |
6973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.0 g | 646% | |
| Saturated Fat | 296.2 g | 1481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2089 mg | 696% | |
| Sodium | 4925 mg | 214% | |
| Total Carbohydrate | 542.1 g | 197% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 442.7 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1282 mg | 99% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1562 mg | 33% | |
*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.
