Philadelphia Cheesecake
Philadelphia cheesecake recipe Classic dessert creamy texture Easy to make
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
- PHILADELPHIA Cream Cheese (32 ounces, softened)
- Granulated Sugar (1 1/2 cups)
- Large Eggs (3, room temperature)
- Vanilla Extract (1 teaspoon)
- Sour Cream (1 cup)
- Graham Crackers (1 1/2 cups crumbs)
- Melted Butter (6 tablespoons, unsalted)
Instructions
- Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan tightly in foil.
- Combine graham cracker crumbs and melted butter. Press into the bottom of the springform pan to create the crust.
- In a large bowl, beat softened cream cheese until smooth and lump-free.
- Gradually add sugar and continue beating until well combined.
- Add eggs one at a time, beating well after each addition. Be careful not to overmix.
- Stir in vanilla extract and sour cream until just combined.
- Pour the batter into the prepared crust. Gently tap the pan on the counter to release any trapped air bubbles.
- Place the springform pan in a larger baking pan. Add hot water to the larger pan, creating a water bath, about halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
- Remove the cheesecake from the springform pan and slice using a warm, clean knife. Serve and enjoy!