Philadelphia Cheesecake

The Best Philadelphia Cheesecake

Introduction

There’s a reason why Philadelphia cheesecake has become the gold standard for creamy, dreamy desserts. Its ultra-smooth texture and luxuriously rich flavor are simply unbeatable—ideal for both special occasions and those moments when only the ultimate indulgence will do.

Bringing this legendary New York–style cheesecake to your own kitchen is easier than you think. This recipe offers a fuss-free guide to achieving that signature silky bite every time, making it the perfect dessert centerpiece to wow your guests or celebrate life’s sweetest moments.

A Cheesecake Worth Celebrating

What makes a Philadelphia cheesecake stand out is its perfect balance: dense yet airy, rich but not overly sweet, and finished with a delicate tang thanks to quality cream cheese. The buttery graham cracker crust adds just enough crunch to complement each luscious forkful. Whether topped with fresh berries, chocolate ganache, or enjoyed completely unadorned, this cheesecake promises an indulgence that’s as irresistible as it is classic.

Assembling the Classic Graham Cracker Crust

Start by crushing graham crackers into fine crumbs—a critical foundation for your cheesecake. For the most even texture, break up the crackers using the Bamboo Cutting Boards for Kitchen, Set of 3, then pulse the pieces in the Ninja BL610 Professional 72 Oz Countertop Blender, Black until uniform. Blend with melted butter and press firmly into a springform pan lined with a piece of Reynolds Kitchens Brown Parchment Paper Roll for effortless crust release post-bake.

The Creamiest Philadelphia-Style Batter

For the hallmark creamy texture, ensure all dairy ingredients are at room temperature before mixing. Beat Philadelphia cream cheese with sugar until plush and fluffy using a stand or handheld mixer, then gradually add eggs, followed by sour cream and vanilla. Overbeating can introduce too much air, so mix only until just combined for that signature denseness.

Pour the rich batter over your prepared crust, smoothing the top with a spatula. If you want spot-on portioning and precision, weigh your ingredients with an Etekcity Food Kitchen Scale, Digital Grams and Ounces, Medium, 304 Stainless Steel for a consistent result every time.

Perfect Baking, Cooling, and Serving Tips

Bake your cheesecake in a gentle water bath—this helps prevent cracks and ensures even cooking. After baking, allow it to cool slowly in the oven, then transfer to the fridge for at least 4 hours (overnight is best) to develop the flavors and firm the texture.

When ready to serve, glide a knife dipped in hot water around the edge of the pan to cleanly release the cake. For pristine slices, wipe the knife between each cut. Consider garnishing with macerated berries or a simple dusting of powdered sugar for added flair.

Nutritional Information and Yields

This classic Philadelphia cheesecake yields 12 generous slices, with each serving containing approximately 410 calories. It is a rich, satisfying dessert best enjoyed on special occasions or shared at gatherings.

The Best Philadelphia Cheesecake (Recap)

This Philadelphia cheesecake truly delivers—rich, creamy, and beautifully balanced with a crisp graham crust. Its elegant simplicity and foolproof method make it a go-to for both novice and seasoned bakers alike. Serve it as the grand finale to a memorable meal or as a treat to elevate any celebration.

Instructions

1. Preheat your oven to 325°F (163°C). Line the base of a 9-inch springform pan with a circle of Reynolds Kitchens Brown Parchment Paper Roll for easy release.
2. Prepare the crust: Process graham crackers in the Ninja BL610 Professional 72 Oz Countertop Blender, Black until you have fine crumbs. Transfer crumbs to a bowl and stir in sugar, salt, and melted butter until well-combined.
3. Press crumb mixture evenly into the bottom of the prepared pan using the flat side of a measuring cup or a clean glass. Bake crust for 8–10 minutes. Remove and set aside to cool while preparing the filling.
4. In a large mixing bowl, beat the cream cheese on medium speed until very smooth (2–3 minutes). Gradually add sugar, mixing until creamy and light. Beat in eggs one at a time, scraping down the bowl as needed.
5. Add sour cream, vanilla, and a pinch of salt. Mix on low speed just until incorporated. Pour mixture over cooled crust and smooth the top with a spatula.
6. Place the springform pan in a roasting pan and fill the outer pan with hot water halfway up the sides (to create a water bath). Bake in the preheated oven for 55–65 minutes, or until the center is almost set but still slightly wobbly.
7. Turn off the oven and let the cheesecake cool inside, with the oven door slightly ajar, for 1 hour. Remove from the oven and refrigerator for at least 4 hours, or overnight.
8. To serve, run a thin knife around the sides and carefully remove the springform ring. Slice with a hot, dry knife for clean cuts. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for up to 5 days in the refrigerator.

Cook and Prep Times

Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 6 hours (including cooling and chilling time)